30 mins max
Sea Bream is often cooked with rosemary. It is a delicate white fish with a delicate flavour. Watch out for the dorsal fin, it is razor sharp, best to get the fishmonger to fillet or clean for you.
2 Sea Bream, gutted and cleaned
2 lemons sliced
Juice of a lemon
1 red pepper cut into batons
6 – 10 cherry tomatoes cut in half
Few strips of rosemary
150 ml dry white wine
Salt and black pepper
Gut and clean the fish – your fishmonger will do this for you. Try sole instead, it also works with whitefish fillets.
Lay in a baking dish with some of the lemon, the lemon juice, the peppers and make sure a couple of sliced of the lemon rest on the fish.
Liberally season with salt and black pepper.
Pour in the wine, without touching the fish, so you don’t wash off the seasoning.
Preheat the oven to 220 C, 425 F, Gas 7
Bake for 10 – 12 minutes, test by looking at the flakes of meat which should not resemble jelly.
Remove to rest for a few minutes, and put the remaining vegetables and sauce back in the oven to continue to cook.
After 3 or so minutes serve with the vegetables and sauce.