Ingredients - serves 2
| 2 sea bream, each approx 1lb (450g), scaled and gutted (if buying fresh from a fishmonger ask them to gut and scale the fish) | |
| Handful of fresh rosemary sprigs | ½ lemon (pips removed) |
| 2-3 tablespoon olive oil | Extra- virgin olive oil, to garnish |
| Maldon sea salt | |
Method
- Pre-heat oven to 200ºC/Fan 180°/400F/Gas Mark 6.
- Place the fish on a board and, using a sharp knife, slash each fish twice diagonally. Stick rosemary sprigs into the body cavity and the slashes - let it hang out as this will burn and give the dish extra flavour.
- Place the fish in a roasting tin and drizzle with olive oil then sprinkle with the salt.
- Roast for 20 minutes until the flesh is white and the skin crisp.
- Remove from oven and place on a serving dish (or straight to the plate).
- Add a squeeze of lemon and drizzle with the extra-virgin olive oil.
Serve with local fresh French beans and pesto crushed new potatoes:-
Ingredients for crushed potatoes
- Enough small new potatoes for 2
- 2 teaspoons of rocket pesto
- A knob of butter
Method
- Boil the new potatoes until just cooked then drain and crush (not mash) the potatoes.
- Stir in the pesto and butter and it is ready to serve.
