A filling main dish in which sea bream is baked on a colorful bed of vegetables made of potatoes, tomatoes, and peppers. The vegetables become flavorful as they soak up the fish's juices; both the fish and its garnish are ready on a single tray.
Spread the potatoes, tomatoes, peppers and onion on a greased baking tray; drizzle half the olive oil over them and sprinkle with some of the salt and black pepper.
Place the cleaned sea breams on top of the vegetables, put a lemon slice and thyme in each belly cavity; rub the remaining olive oil, salt, black pepper and lemon juice over the fish.
Cover the tray with foil and bake in a preheated oven at 200 degrees until the potatoes start to soften.
Uncover the foil and continue baking until the top of the fish and the vegetables lightly brown. It is ready when the fish flesh separates easily from the bone.
Important: Slice the potatoes thinly so they cook in the same time as the fish; thick slices will stay raw. If you cover the tray with foil at first and then uncover it, the vegetables will soften first and then brown on top. Contains fish.
Place a few lemon slices and fresh thyme sprigs inside the fish's cavity; as it steams from the inside, it gives the fish a fresh aroma.
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