Sea Bream with Mediterranean Herbs and Lemon

Ingredients

• 2 sea bream (rougé) about 600 g, ready to cook
• 2 sprigs Rosemary
• 2 sprigs bay leaf
• 2 tbsp olive oil
• white wine
• 400 ml fish stock (1 glass)
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 lemons (unprocessed)

Instructions

1. 1.

   Rinse the sea bream under running water.

2. 2.

   Wash and pat dry rosemary and bay leaves. Heat olive oil in a pot. Briefly sauté herbs. Add white wine and fish stock. Add salt and peppercorns and bring to a boil. Pour the broth into a heat‑proof dish or pan. Place the sea bream inside.

3. 3.

   Rinse lemons, slice them and arrange around the fish.

4. 4.

   Cover and bake in a preheated oven at 200°C (180°C fan, gas 3-4) for 30–35 minutes. Serve with the sauce.