Serves 2-3
WF Sea Bream fillets
QTY 4
Fresh Ripe Tomatoes
QTY 4
White Onion
QTY 1
Garlic Cloves
QTY 10
Extra Virgin Olive Oil
QTY 5 tbsp
Lemon
QTY 1
Branches of fresh Thyme
QTY 4
WF Sea Salt, to taste
Pepper, to taste
Peel the onion and garlic. Finely chop the onion and 2 of the garlic cloves. In a small sauce pan, heat 3 Tablespoons of olive oil over medium heat. Cook onions and garlic for a few minutes.
Cut the tomatoes in half and remove the seeds using a small spoon. Cut tomatoes in small dices and add to onion and garlic in the pan. Add 2 sprigs thyme, salt and pepper and cook gently on medium low for 15-20 minutes.
Preheat oven 400 F. Place fish filets in an oven proof dish. Season with salt and pepper. Cover fish with 2 Tablespoons olive oil. Pour tomato compote on top of fish. Crush 8 of the garlic cloves and distribute around the fish. Place lemon slices on top and additional thyme sprigs.
Bake for 15-20 minutes or until fish is flaky.
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