Herb-crusted sea bream with roast pumpkin and wholemeal bread

Ingredients

For 1 serving

• Sea bream180 g
• Breadcrumbs10 g
• Parsleyto taste
• Thymeto taste
• Pumpkin250 g
• Whole wheat bread40 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste

Contains: gluten, fish,

In season: September – January

Method

1. Heat a conventional oven to 200 °C. Peel the squash, remove the seeds and fibres and cut it into roughly 2 cm cubes.
2. Toss the squash in a baking tray with half the oil, the rosemary needles and a pinch of salt and roast for 15 minutes.
3. Meanwhile finely chop the parsley and mix it with the thyme leaves, the breadcrumbs, a pinch of salt and the remaining oil.
4. Pat the bream fillet dry, salt it lightly and press the herb mixture onto the top.
5. Lay the bream skin side down in the tray and cook for another 10–12 minutes, until the crust is golden, the fish flakes and the squash is tender and caramelised at the edges.
6. Serve the bream with the squash and the wholemeal bread.