A Mediterranean delight with perfect wine pairing
Sea bream, also known as gilthead bream, is an aromatic, finely-flavoured fish that is perfect for cooking in the oven. Accompanied by Mediterranean vegetables such as courgettes, tomatoes and peppers, as well as high-quality olive oil, it develops its full flavour. Gentle cooking in the oven keeps the fish succulent and gives it a delicate, slightly nutty flavour.
But which wine goes best with it? A fresh, fruity Lugana from the Lake Garda region, with its fine minerality, lively freshness and gentle citrus notes, provides a wonderful balance to the delicate fish and the flavours of Mediterranean vegetables.
Welche Weine passen am besten zu diesem Gericht?
The delicate, slightly sweet aroma of sea bream, combined with the spicy, slightly caramelised notes of Mediterranean vegetables, calls for a wine that has both sufficient freshness and a fine fruitiness. A subtle minerality and gentle acidity are crucial to elegantly complement the fish.
1. trebbiano di Lugana (main recommendation)
➡ Why? A classic Lugana is characterised by citrus aromas, white flowers, fine herbs and a lively acidity that harmonise perfectly with the fish and olive oil. Its fine minerality underlines the Mediterranean flavours without dominating. ✔ Recommended region: Lugana, Italy
2. vermentino from Tuscany or Sardinia
➡ Why? This white wine combines fruity freshness with fine herbal notes and a slight saltiness, which combine wonderfully with the sea bream and vegetables. ✔ Recommended region: Sardinia or Tuscany, Italy
3. sauvignon blanc from South Tyrol or Loire
➡ Why? Its grassy, citrusy notes with a hint of gooseberry and herbs make for an exciting complement to fish and vegetables. ✔ Recommended region: South Tyrol, Italy or Loire, France
The recipe:
Baked sea bream with Mediterranean vegetables and olive oil
Cooking utensils
- 1 Baking tray or ovenproof dish
- 1 Cutting board & knife
- 1 Baking brush for the olive oil
- 1 Kitchen string (if the sea bream is prepared whole)
Ingredients
For the sea bream:
- 1 fresh sea bream approx. 500 g, ready to cook, whole or filleted
- 2 Tbsp olive oil extra virgin
- 1 Garlic clove cut into thin slices
- ½ Organic lemon cut into thin slices
- 1 teaspoon fresh herbs Rosemary, thyme, oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper Freshly ground
For the Mediterranean vegetables:
- 1 Zucchini cut into thin slices
- 1 red peppers cut into strips
- 150 g Cherry tomatoes halved
- 1 red onion cut into thin strips
- 1 Tbsp olive oil
- ½ teaspoon sea salt & pepper
Preparation
Prepare the vegetables:
- Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan-assisted).
- Mix the zucchinis, peppers, cherry tomatoes and onions with olive oil, salt and pepper and spread on a baking tray.
- Pre-bake the vegetables for 15 minutes so that they are already slightly caramelized.
Prepare the sea bream:
- If using the sea bream whole, season inside and out with salt and pepper.
- Fill with lemon slices, garlic and fresh herbs.
- If desired, secure with kitchen string.
- Brush with olive oil and place on the pre-baked vegetables.
Baking:
- Bake the gilthead with the vegetables for 20-25 minutes until the fish is golden brown and juicy.
- If desired, sprinkle the fish with a little lemon juice during the last 5 minutes.
Serve:
- Serve the sea bream either whole or filleted.
- Serve with the oven vegetables and garnish with fresh herbs or a little extra olive oil as desired.
Recommended side dishes
- Crispy ciabatta or toasted focaccia
- A light rocket salad with lemon dressing
- Baked potatoes with rosemary
