Baked Sea Bream with Vegetables

Step 1

Preheat oven to 400°F (200°C). Slice 1 zucchini and 1 bell pepper into 1/2-inch pieces; halve 1 cup cherry tomatoes; trim 1 bunch asparagus. Toss all with 2 tbsp olive oil, salt, and pepper in a large baking dish.

Step 2

Roast the vegetables for 10 minutes until they start to soften and release juices.

Step 3

Meanwhile, pat the 2 sea bream dry. Score each fish 3 times on both sides. Stuff the cavities with half the lemon slices and a few herb sprigs.

Step 4

Remove the dish from the oven. Place the fish on top of the vegetables. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and lay the remaining lemon slices over the fish.

Step 5

Return to the oven and bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork, and the vegetables are tender and lightly charred at the edges.

Step 6

Scatter the remaining fresh herbs over the fish and vegetables. Serve hot, with lemon wedges from the remaining lemon half.