4 whole sea bream
1½ kilo broccoli romanesco
400g baby carrots
400g corn on the cob cut in thick pieces Lemon juice
1 sliced lemon
Salt, pepper, olive oil
Thyme, rosemary, estragon
1 sliced garlic clove
Salt and pepper the sea bream.
Place slices of lemon, herbs and garlic inside their belly.
Pour olive oil onto the fish, place in a pan and cover it with parchment paper.
Bake at 200° C for 20 minutes.
Boil the broccoli, corn and carrots and sauté them lightly with butter in a frying pan.
Serve the sea bream with the vegetables on the side.