Name: Mediterranean Baked Bream
Yield: Serves 6-8
Cuisine: France
Ingredients: 6-8 sprigs fresh thyme; 4 lb/1.8 kg whole bream, or two smaller fish; ½ cup/80 g small black olives; 1 lb/500 g tomatoes, peeled, seeded and chopped; salt and pepper; 2 green bell peppers, cored, seeded and sliced; 2 yellow bell peppers, cored, seeded and sliced; 8 anchovy fillets, chopped; 2 cloves garlic, crushed; juice of 1 lemon; ½ cup/125 ml olive oil; 2 red bell peppers, cored, seeded and sliced; 2 onions, sliced

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

As a variation, other vegetables such as zucchini, eggplant or mushrooms, can be added to the peppers. The fish may be served hot or at room temperature.

Ingredients

4 lb/1.8 kg whole bream, or two smaller fish
½ cup/125

Method

Trim, scale and gut the fish. Rinse and dry it, then score both sides. Heat the oven to 350°F/175°C.
In a large flameproof baking dish or roasting pan, heat 2 tablespoons of the oil and fry the onions until browned. Stir in the peppers, tomatoes, olives, anchovy fil

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Mediterranean Baked Bream

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of