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Roast Sea Bream With Garlic And Rosemary
… serves 6

Bream can carry the strong flavours of garlic, olives and rosemary very well.

Ingredients:

6 black bream fillets
pepper
3 cloves garlic, cut in thin slices
leaves of 6 sprigs rosemary
1-2 cups dried breadcrumbs
1½ tsp flaked (Maldon)sea salt
75g (2½oz) stoned black olives
olive oil

garnish:

lemon wedges
chopped fresh tomato

Method:

Season fillets all over with pepper and salt. Make 2 slits in the skin side and insert rosemary leaves and garlic slivers.

Grease a baking tray and sprinkle 6 space the size of the fillets with bread crumbs, salt and olives. Place the fillets on top and drizzle with olive oil.

Bake at 200OC (400OF, gas 6) for 10 minutes. In an Aga place on the top shelf of the ROASTING OVEN.

To serve carefully lift the fillets onto warm plates. Garnish with lemon wedges and piles of chopped tomato. Serve with new potatoes and accompany with a salad.

To Get Ahead:

Have the fish fully prepped on the baking tray ready to pop in the oven.

Note:

Fishmonger David Benjamin can be found in the butter market in Hereford tel: 01432 274480

Download this recipe in .pdf format...

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