Sea bream with Mediterranean herbs and lemon
by Tavolino
A light and aromatic fish dish where the sea bream is oven-cooked in a flavorful broth of fish stock, white wine, and fresh herbs.
Ingredients
- Sea bream (red), cleaned 2 pieces (approx. 600 g)
- Rosemary 2 sprigs
- Bay leaves 2 sprigs
- Olive oil 2 tbsp
- White wine as needed
- Fish stock 400 ml
- Salt 1 tbsp
- Black peppercorns 1 tsp
- Lemons (organic) 2 pieces
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan-assisted).
- 2
Rinse the 2 sea bream under cold running water and pat dry.
- 3
Rinse the 2 sprigs of rosemary and 2 sprigs of bay leaves and pat dry.
- 4
Heat 2 tbsp of olive oil in a pot and briefly sauté the herbs.
- 5
Pour in the white wine and 400 ml of fish stock.
- 6
Add 1 tbsp of salt and 1 tsp of black peppercorns and bring the broth to a boil.
- 7
Pour the hot stock into an ovenproof dish or pan.
- 8
Place the sea bream into the broth.
- 9
Rinse the 2 lemons, slice them, and arrange them around the fish in the dish.
- 10
Cover the dish and cook the fish in the oven for 30 to 35 minutes.
- 11
Serve the fish directly in the broth.