By emensah m
Preheat your oven to 200°C (390°F).
Cut the medium eggplant into chunks and quarter the red bell peppers. Halve the carrots lengthwise.
Place the cut vegetables in a baking dish. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
Place the baking dish with the vegetables in the oven and roast for 20 minutes or until they begin to soften.
While the vegetables are roasting, prepare the sea bream fillets. Pat them dry with paper towels and score the skin lightly with a sharp knife.
Spread 1 tablespoon of chermoula over each fillet, ensuring it's well coated.
Remove the vegetables from the oven and make space in the center of the baking dish. Lay the sea bream fillets in the cleared space.
Bake in the oven for an additional 15 minutes, or until the sea bream is cooked through and flakes easily with a fork.
Serve the baked sea bream with the roasted vegetables and garnish 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 450 calories total.
Preheat your oven to 200°C (390°F).
Cut the medium eggplant into chunks and quarter the red bell peppers. Halve the carrots lengthwise.
Place the cut vegetables in a baking dish. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
Place the baking dish with the vegetables in the oven and roast for 20 minutes or until they begin to soften.
While the vegetables are roasting, prepare the sea bream fillets. Pat them dry with paper towels and score the skin lightly with a sharp knife.
Spread 1 tablespoon of chermoula over each fillet, ensuring it's well coated.
Remove the vegetables from the oven and make space in the center of the baking dish. Lay the sea bream fillets in the cleared space.
Bake in the oven for an additional 15 minutes, or until the sea bream is cooked through and flakes easily with a fork.
Serve the baked sea bream with the roasted vegetables and garnish with lemon wedges.
Calories per Serving: 450
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