Baked Bream With Lemon And Rosemary

Baked bream with lemon and rosemary 
Serves 1 

This simple but impressive recipe would also work well with a seabass or, if you reduced the cooking time by half, with lemon sole fillet.


  • 1 gilt head bream, 300-400g/12-16 oz
  • 1 tbsp dryish sherry
  • 1 sprig rosemary
  • 1 lemon, 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. Cook for about 25 minutes.
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