2 whole sea breams, 300 g each
3 medium-sized onions
3 California wonder bell peppers
(yellow, red, and green)
3 carrots
20 cherry tomatoes
1 tea glass of extra-virgin olive
1 tea glass of water
4 medium-sized tomatoes
250 g of broccoli
1 thinly-sliced whole lemon
Freshly ground black pepper
and salt

Cut the onions into rings and place them in an oven tray covered with a film of two spoons of olive oil. Scale and gut the sea breams and fill them with a pinch of parsley and two pieces of sliced lemon, and lay them on top of the onions.
Cube the potatoes and carrots and boil them in water for five minutes.Before removing them from water, separate broccoli into florets and add them into water, and boil them for one minute, then pass all the vegetables through a sieve. After sieving the half-boiled vegetables thoroughly, place them on the gaps in the tray. Place the cherry tomatoes into the tray in full. Julienne the three colors of California wonder bell peppers and place them in between the vegetables in the tray. Pour one tea glass of water into the tray evenly. Add unused lemon slices and extra-virgin olive oil on top and put the tray in the oven. Bake for about 20 minutes in an oven preheated to 180°C and a further 10 minutes using top heat only. And your meal is ready.