Roast Sea Bream with Rosemary

Served with fresh French Beans and crushed potatoes (see below)

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  


  1. Pre-heat oven to 200ºC/Fan 180°/400F/Gas Mark 6.
  2. 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.
  3. Place the fish in a roasting tin and drizzle with olive oil then sprinkle with the salt.
  4. Roast for 20 minutes until the flesh is white and the skin crisp.
  5. Remove from oven and place on a serving dish (or straight to the plate).
  6. 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


  1. Boil the new potatoes until just cooked then drain and crush (not mash) the potatoes.
  2. Stir in the pesto and butter and it is ready to serve.


Fish - Sea Bream