Thoroughly clean the thawed or fresh sea bream and pat dry
the Magic Sauce in a small bowl together with oil, ginger powder, ground Bêpê or Pèbè , ground Rondelles and Fish Seasoning and mix well.
Then let the marinade steep for a few minutes
Meanwhile, take the thoroughly cleaned sea bream and make deep cuts into the flesh on both sides. Salt well and evenly, including in the cuts
Then rub in the previously prepared marinade thoroughly, massaging it in generously all over, and place it in a casserole dish
Briefly mix the previously washed mini Roma tomatoes with the remaining marinade and add them to the fish in the casserole dish
Cover and marinate in the refrigerator for at least one hour, or overnight if desired
Then grill the well-marinated sea bream and tomatoes in the preheated oven on both sides using the grill function for about 30 minutes until golden brown
Meanwhile, remove the vacuum-packed Bobolos from the packaging and warm them in a steamer for about 20 minutes or in a cooking pot with a steamer insert.
Then remove the cooked bobolo from the leaves and arrange it on a plate together with the cooked sea bream and tomatoes, that's it.