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58 Bream with tomatoes and zucchini Serves 4 | Preparation time: 60–80 minutes Ingredients For the bream (alternative: snapper): 2 bream (450 g each), ready to cook Salt Pepper ½ unwaxed lemon | thinly sliced ½ fresh garlic | thinly sliced 2 sprigs of thyme 2 sprigs of rosemary 2 sprigs of marjoram 1 tbsp. rapeseed oil For the tomatoes and zucchinis: 360 g cherry tomatoes 360 g zucchinis | halved and sliced 1 tbsp. rapeseed oil Salt Pepper Accessories: Flat, heat-proof plate Gourmet oven dish Preparation Pre-heat the plate in the drawer on a setting of 5 bar segments for 15 minutes. Season the inside and outside of the bream with salt and pepper. Fill each bream with three slices of lemon and one slice of garlic. Add one sprig of thyme, rosemary and marjoram to each fish. Place the bream with the cherry tomatoes and zucchinis on the plate in the drawer and cook. Heat the rapeseed oil in the Gourmet oven dish and fry the bream for around 2 minutes on each side. For the vegetables: heat the rapeseed oil in a pan. Fry the cherry tomatoes and zucchinis on a high heat and season with salt and pepper to taste. Warming drawer settings  Core temperature: 52–54 °C Duration: 50–70 minutes