Utee's roasted sea bream

Ingredients for 2 servings:

• 2 large sea bream(s)
• 2 sprigs rosemary
• 4 sprigs of thyme
• 1 lemon(s) with edible peel
• 1 large garlic clove(s)
• salt and pepper
• some olive oil
• possibly fleur de sel

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

very simple, studded with lemon slices, roasted in the oven

Preheat oven to 200°C. Wash the sea bream, remove any remaining scales, pat dry, and make five deep slits on each side. Strip and finely chop the rosemary and thyme. Finely chop the garlic. Thinly slice the lemon and halve the slices. Season the inside of the fish with salt and pepper and season with herbs and the garlic slices. Place the halved lemon slices into the slits and stuff the belly with the remaining lemon slices. Season the outside of the sea bream with rosemary, thyme, pepper, and salt, brush with oil, and cook in the oven for 20 to 25 minutes, depending on the size. The sea bream is cooked when the dorsal fin can be easily pulled out. Serve with ciabatta, baguette, or potato wedges, also seasoned with thyme and rosemary. If you don’t want to eat the skin, I recommend seasoning the fish flesh with a little fleur de sel.