Sea bream with herbs and lime

Ingredients for 5 servings:

• 5 fish(es), frozen sea bream
• 5 sprig(s) rosemary, (approx. 8 cm)
• 5 sprigs lemon thyme
• 5 slices of lime
• ½ lime(s) (juice)
• salt and pepper
• 4 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

can be prepared in a pan and on the grill

For this recipe, I tried frozen sea bream from a large discount store and was surprised by the good quality. Of course, you can also use fresh sea bream. Remove the frozen fish from its packaging and let it thaw slowly in the refrigerator. Rinse under cold water, dry it, and season generously with salt and pepper inside and out. Cut off the small side fins. Fold the rosemary sprigs in half and stick them into the belly of the fish, along with the thyme sprigs. Finally, push a slice of lime into each belly; it’s okay if it shows a little. Heat 2 tablespoons of olive oil in two pans each and briefly sear the seasoned sea bream. Then reduce the heat and sear slowly for a total of 20 minutes, turning once. I’m using an induction hob, seared the fish on level 9 and finished cooking on level 4-5. Just before the end of the cooking time, drizzle the lime juice directly from the fruit onto the fish. Serve this dish best with a simple piece of baguette and a small fresh salad. Because of their fairly thick skin, the sea bream can also be grilled.