Mediterranean Baked Bream

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

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

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

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