Baked Colorful Fish with Tomatoes, Capers, Sun Dried Tomatoes, Lemon, Garlic and Herbs


  • 1 sea bream 500 gr to 700 gr

  • 2 medium size tomatoes into slices

  • capers 1 tbsp

  • 3 sun dried tomatoes cut into wedges

  • half of lemon cut into slices

  • fresh oregano and rosemary

  • olive oil

  • 1 glove garlic cut into slivers

  • 1 spring onion

  • salt and pepper


  1. Cut a piece of parchment paper that will be large enough to wrap your fish in and lay out on a cookie sheet.
  2. Lay a line of lemons, tomatoes, capers, garlic, spring onion, sundried tomatoes and sprinkle with olive oil, fresh oregano, rosemary salt and paper.
  3. Lay the fish on top of all your goodies!
  4. Add salt, freshly ground pepper, olive oil, tomatoes, capers, galric, spring onion, sundried tomatoes and more fresh oregano.
  5. Fold the paper over, fold in the ends and carefully flip it over so the folds are held closed on the bottom.
  6. Put the fish into the oven (preheat 190 c) and bake for 15-20 minutes depending on the thickness of your fish.

Serve the fish with  quinoa salad and arugula pesto

  • 1 cup boiled quinoa

  • 1 cup Kale

  • 1 zucchini cut into slices

  • 1 cucumber cut into slices

  • 1 tbsp toasted pine nuts

  • 1 fresh onion cut in Chinese style

  • 1/4 avocado

  • 4 mint leaves

  • Olive oil

  • salt and pepper

  • half lemon

  • For the arugula pesto

  • 2 cups arugula (60gr to 80gr)

  • 1/2 cup parmesan

  • 1 clove galric

  • 1/2 cup extra virgin olive oil

  • salt and pepper

  • 1/2 tsp lemon zest


  1.  In a food processor, combine the almonds, garlic, arugula, lemon zest, Parmesan, and 1/2 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
  2. In a large bowl, combine the quinoa, avocado,kale, raw zucchini, cucumber, fresh mint leaves, add olive oil, lemon, 1 tsp arugula pesto and mix. Add 1 more spoon of the arugula pesto and the toasted pine nuts.