How to cook
Make not very deep cuts on one side of the sea bream with a sharp knife. Season them with salt and ground black pepper.
Put two cloves of garlic, rosemary needles and a pinch of marjoram in the stomach of each fish. You can use dry spices!
Fill the cuts of the sea bream well with coarsely ground mustard.
Line a baking tray with baking paper. Transfer the fish onto it.
Arrange twigs with cherry tomatoes around them.
Drizzle them with white wine and a cup of olive oil.
Bake at 374°F (190°C) in a preheated oven for 15 minutes.
Serve the sea bream with mustard drizzled with the sauce, that has separated during baking and a garnish to your taste!
Enjoy this baked sea bream!