Roast Bream with Lemon, Parsley and Rosemary

Name: Roast Bream with Lemon, Parsley and Rosemary
Yield: 2 Servings
Cuisine: Oven
Ingredients: Bream from one of the Blue Island Fish Markets: 2; small bunch parsley: 1; Rosemary; slices lemon : 4; Lemon zest; Garlic; tablespoons olive oil: 4; Salt; Pepper; Tarragon

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Ingredients

Quantity:

	2 Bream from one of the Blue Island Fish Markets
	1 small bunch parsley
	Rosemary
	4 slices lemon
	Lemon zest
	Garlic
	4 tablespoons olive oil
	Salt
	Pepper
	Tarragon

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Roast Bream with Lemon, Parsley and Rosemary

Features:

Cooking Methods:

Oven

Portions: 2
Μέτρια

Ingredients

2 Bream from one of the Blue Island Fish Markets
1 small bunch parsley
Rosemary
4 slices lemon
Lemon zest
Garlic
4 tablespoons olive oil
Salt
Pepper
Tarragon

Instructions

Preheat the oven to 200°C.

Place both fish (whole) on greaseproof paper in a baking tray, side by side, after seasoning them all over.

Finely chop the parsley and garlic.

Slice the lemon.

Divide the parsley and lemon slices between the two and fill the cavities. Put tarragon into the bellies of the fish.

Pour olive oil and rosemary over the fish. If so desired, add plenty of lemon seasoning for extra flavour along with lemon slices on the top of the fish.

Roast in the oven for 20 minutes. Check that the fish is cooked by putting a small sharp knife in the thickest part of the fish to see that it has a nice white colour.

Bon appétit!