Roasted Sea Bream With Herbs

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 2
• 1 (1 -1 1/2 lb) sea bream, gut and scales removed
• 1 bay leaf
• 2 cloves
• 5 -10 black peppercorns
• 5 sage leaves
• 8 sprigs fresh thyme (about 3-5 inches)
• 8 sprigs fresh marjoram (about 3-5 inches)
• 1/2 bunch flat leaf parsley
• salt and pepper
• 1/8-1/4 cup dry wine
• 1 ounce butter
• 1 teaspoon worcestershire sauce
• lemon juice
• olive oil
• flour

Recipe

• 1 prepare and clean fish. wash and pat dry. remove pectoral and ventral fins.
• 2 brush fish from all sides with olive oil. you may need about 3 tablespoons oil, but it can be more depending on size of fish. put fish in a suited oven proofed dish (it should not be too large).
• 3 chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. pick sage leaves to pieces. sprinkle herbs over the fish. add bay leaf, black pepper seeds and cloves.
• 4 cover and marinade in the fridge for at least 30 minutes. i suggest to marinate for at least 2 hours, so that this can be done in advance. turn fish once during this time.
• 5 preheat oven (390 f, 200 c).
• 6 take fish fish from marinade and remove as much of the herbs as possible. sprinkle with salt and pepper to taste.
• 7 turn fish over in flour. it should only be slightly covered with flour.
• 8 in a large skillet heat a little olive oil. roast fish from both sides on medium to medium high heat until golden brown.
• 9 put fish and remaining oil in the oven proofed dish with herbs. add about 1/8 to 1/4 cup wine. the ground of the dish should just be covered. distribute butter in small pieces over the fish.
• 10 bake in oven for about 20 minutes. fish is done when the dorsal fin can easily be removed. during baking sprinkle fish from time to time with sauce.
• 11 remove fish carefully from dish and place it on a serving plate.
• 12 remove as much herbs as possible from sauce. add worcestershire sauce and lemon juice to taste.
• 13 sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
• 14 note: if you like you can increase the amount of herbs in the recipe. the more wine you use the less lemon juice is required.
• 15 note: use a dry wine and serve the wine with the fish.