Sea Bream with Leftover Vegetables

Name: Sea Bream with Leftover Vegetables
Total time: 2700 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 3 sea bream fillets 🐟; 5-7 carrots 🥕; 2 leeks 🍐; 1 red onion 🧅; 2 limes 🍋🟩; Coarse salt 🧂; Black pepper 🧂; Olive oil 🫒

Jean-Christophe Pasqua @Thermos5

Bischheim, Grand Est, France

Alright, I did a little cleaning on my balcony. A few leeks, some carrots, and a red onion begged to be cooked, along with two limes that weren't so green anymore.

Jean-Christophe Pasqua @Thermos5

Bischheim, Grand Est, France

Alright, I did a little cleaning on my balcony. A few leeks, some carrots, and a red onion begged to be cooked, along with two limes that weren't so green anymore.

Saved

Ingredients

40-45 minutes total, including prep

Serves 2 servings

3sea bream fillets 🐟
5-7carrots 🥕
2leeks 🍐
1red onion 🧅
2limes 🍋‍🟩
Coarse salt 🧂
Black pepper 🧂
Olive oil 🫒

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Steps

40-45 minutes total, including prep

1

Clean the vegetables. Remove the dry leaves from the leeks and slice them. Peel and clean the carrots. Thinly slice the red onion. Rinse the leeks and carrots under water. Slice some of the carrots, saving one for later.
2

Place the sea bream fillets in a deep oven-safe dish and drizzle with olive oil. Preheat the oven to 350-400°F (180-200°C). Cover the fish with all the prepared vegetables. Grate the last carrot over the top, drizzle with more olive oil and the juice of the two limes. Sprinkle with coarse salt and add a few turns of freshly ground black pepper.
3

Bake for about 20 minutes, or a bit longer if needed. It's ready to enjoy!