Wash the sea bream, remove any scales that may still stick, pat dry and make five deep incisions on each side. Strip off the rosemary and thyme and cut into small pieces. Finely chop the garlic. Thinly slice the lemon and halve the slices.
Salt and pepper the inside of the fish and season with herbs and the garlic slices. Put the halved lemon slices into the incisions and fill the remaining lemon slices into the belly. Season the sea bream on the outside with rosemary, thyme, pepper and salt, brush with the oil and cook in the oven for 20 to 25 minutes, depending on the size. The sea bream are done when the dorsal fin can be easily pulled out.
This goes well with ciabatta, baguette, but also cooked potato wedges also seasoned with thyme and rosemary.
If you don`t want to eat the skin with you, I recommend adding a little fleur de sel to the fish meat.
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