DOCUMENT

68 Bream with vegetables Serves 4 | Preparation time 50 minutes Ingredients 1 orange, unwaxed 2 cloves of garlic | crushed 1 bunch of basil (30 g) | finely chopped 1 ½ tbsp. olive oil Salt Pepper 250 g zucchini | in thin batons, 5 cm long 250 g celery | in thin batons, 5 cm long 400 g carrots | in thin batons, 5 cm long 4 bream (450 g each), ready to cook Accessories: 2 perforated cooking containers Preparation Wash the orange in hot water, dry, finely grate the zest and squeeze out the juice. Mix the garlic with the basil, orange zest, 1 ½–2 tablespoons of orange juice, olive oil, salt and pepper. Spread out the zucchini, celery and carrots in the 2 perforated cooking containers and season with a little salt and pepper. Drizzle ½ tablespoon of the basil sauce into the belly of each bream and season the outside with salt. Place the bream on the vegetables and cook. Serve the bream and vegetables with the rest of the basil sauce. Settings Temperature: 90 °C Duration: 25–30 minutes