THE FISH SOCIETY
Baked bream with lime and rosemary Fish code 110905 Serves 1
This simple but impressive recipe would also work well with a seabass or, if you reduced the cooking time a little, with lemon sole fillet or halibut steak.
1 bream, 300-400g/12-16 oz
1 tbsp dryish sherry
1 sprig rosemary
1 lime, sliced
Oil
Pinch paprika
Salt and pepper
Aluminium foil

 1 Heat oven to 190°C / 375°F gas 5.

2 Slash fish three times on each side. Rub a little salt and pepper into both sides and into cavity. Place rosemary and two slices of lime in cavity.

3 Oil the foil and place fish on it. Sprinkle sherry and paprika over fish. Place three slices of lime on top.

4 Fold foil loosely over fish and crimp edges together to seal the fish inside.

5 Bake for 25 minutes.

© 2008 by The Fish Society

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