Sea Bream with Herbs and Lime
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 fish (s), frozen sea bream
- 5 sprigs rosemary, (approx. 8 cm)
- 5 sprigs lemon thyme
- 5 slices lime (s)
- 0.5 ½ lime (s), (which the juice)
- salt and pepper
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- For this recipe I tried frozen sea bream from a large discounter and was surprised by the good quality. Of course you can also use fresh sea bream.
- Take the frozen fish out of their packaging and let them thaw slowly in the refrigerator. Rinse under cold water, dry and season generously with salt and pepper, inside and out. Cut off the small side fins.
- Fold the rosemary twigs twice and stick them in the fish belly, as well as the thyme twigs. Finally, slide a slice of lime into your stomach, you can look out a little.
- Heat 2 tablespoons of olive oil each in two pans and briefly sear the seasoned sea bream. Then turn down the temperature and roast slowly for a total of 20 minutes, turning once. I work with induction, seared the fish on level 9 and cooked them to the end on 4-5. Just before the end of the cooking time, drizzle the juice of the lime directly from the fruit onto it.
- A piece of baguette and a small fresh salad go best with this.
- The sea breams can also be cooked well on the grill because of their strong skin.
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