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Roasted Sea Bream with Lemon and Olive Oil
Ingredients
- 1 whole scaled and gutted sea bream, about 3 lbs. or 4 small ones
- 1 lemon
- 4 large sprigs of fresh thyme
- 4 bay leaves
- O&CO. Fleur de Sel
- Freshly ground black pepper
- 8 tbsp. O&CO. Château de Panisse or other French olive oil
Directions
- Pre-heat the oven to 375 F. Wash the thyme and cut the lemon into thick slices. Stuff the fish cavity with half the thyme and laurel leaves.
- Place the fish in an earthenware backing dish and lay the lemon slices on top with the remaining thyme and season with O&CO. Fleur de Sel and pepper.
- Drizzle the fish generously with olive oil and roast for 25 minutes. Check the fish by inserting a small knife into the center to make sure that the flesh is cooked through and firm.
- To serve, remove the fillets from the center bone and arrange on dinner plates. Spoon any remaining juices over the fish.