By emensah m
Preheat your oven to 200°C (400°F).
Cut the eggplant into large chunks, quarter the red bell peppers, and halve the carrots.
Place the chopped vegetables onto a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred, turning them halfway through cooking.
Pat dry the sea bream fillets with paper towels to remove excess moisture.
Place the fillets in a baking dish. Spread 1 tablespoon of chermoula evenly over each fish fillet.
Once the vegetables are roasted, remove from oven and set aside, keeping the oven on.
Place the sea bream fillets into the oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve the baked sea bream hot with the roasted vegetables on the side, garnished with lemon wedges.
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This Main Course Seafood Mediterranean recipe is ready in 45 minutes and features sea bream fillets, chermoula, eggplant and other delicious ingredients. Contains 380 calories total.
Preheat your oven to 200°C (400°F).
Cut the eggplant into large chunks, quarter the red bell peppers, and halve the carrots.
Place the chopped vegetables onto a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred, turning them halfway through cooking.
Pat dry the sea bream fillets with paper towels to remove excess moisture.
Place the fillets in a baking dish. Spread 1 tablespoon of chermoula evenly over each fish fillet.
Once the vegetables are roasted, remove from oven and set aside, keeping the oven on.
Place the sea bream fillets into the oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve the baked sea bream hot with the roasted vegetables on the side, garnished with lemon wedges.
Calories per Serving: 380
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