Sea bream loins stuffed with shrimp and vegetables

Preheat the oven to 180°.

Cut the peppers and mushrooms into julienne strips, fry in a pan with a little oil and set aside.

Peel the shrimp and pierce them vertically on a wooden skewer to prevent them from bending in the pan and turn them over and over. When they are ready, remove the skewer and set them aside.

In the frying pan with a drizzle of oil put the sea bream loins on the skin side and toast them over low heat.

Place one loin on aluminum foil on the oven tray, fill with the peppers, mushrooms and shrimps, put the other loin on top. Close the aluminum foil and bake for 20 minutes at 180°.