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Baked Sea Bream with Rosemary & Lemon

Whole Roasted Sea Bream with Rosemary & Lemon

Recipe by Mitch Tonks

Serves:
2
Prep Time:
5 mins
Cook Time:
30 mins

I have designed this recipe to be really simple and easy to do, it works perfectly in the Dean Forge baker oven.

Ingredients

Whole sea bream (weighing around 800g) scaled and gutted

Fresh rosemary

A lemon

Olive oil

Seasoning

Method

Take the sea bream, scaled and gutted. Make three slashes in the side of the fish and stuff with rosemary.
Take the lemon and cut into slices. Place a few slices of lemon in the belly of the fish and season inside and out with.
Rub the skin of the sea bream with olive oil and cook in the Baker over for 25 - 30 minutes. 
Fillet table side and then Finish with a little lemon and olive oil.
Find out more about the Dean Forge Dartmoor Baker here
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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.