A hearty main dish of sea bream baked over a colorful bed of potatoes, tomatoes, and peppers. The vegetables soak up the fish juices and become flavorful, so the fish and sides cook together in one pan.
Spread the potatoes, tomatoes, peppers, and onion in an oiled baking pan. Drizzle with half the olive oil and some of the salt and black pepper.
Place the cleaned sea bream on top of the vegetables. Put lemon slices and thyme in the cavities, then rub the fish with the remaining olive oil, salt, black pepper, and lemon juice.
Cover the pan with foil and bake in an oven preheated to 200°C / 390°F until the potatoes begin to soften.
Remove the foil and continue baking until the top of the fish and the vegetables are lightly browned. The fish is ready when its flesh flakes easily from the bones.
Important: Slice the potatoes thinly so they cook in the same time as the fish; thick slices may remain undercooked. Cover the pan with foil during the first stage, then uncover it so the vegetables soften and brown. Contains fish. Check packaged ingredients for other allergens.
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