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Ingredients (serves 2):
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2 sea bream, each approx 1lb (450g), scaled and gutted
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Handful of fresh rosemary sprigs
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½ lemon (pips removed)
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2-3 tablespoon olive oil
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Extra- virgin olive oil, to garnish
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Maldon sea salt
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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:
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.
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