Sea bream from the pan

Ingredients for 4 servings:

• 4 fish(s) (sea bream)
• 3 lemons
• 8 sprigs rosemary
• 8 cloves garlic
• Flour
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Scale the sea bream, gut it, wash it, and rub it with the juice of one lemon. Then season it on all sides, including the inside, with salt and pepper. Cut the other two lemons into thin wedges. Insert the lemon wedges, rosemary sprigs, and garlic cloves (lightly crush the garlic with the heel of your hand) into the sea bream and close the belly with a toothpick. Lightly score the skin diagonally with a knife. Coat the stuffed sea bream in flour and then fry on both sides in a pan with hot olive oil. Then cook at medium heat with the lid closed for about 10-15 minutes. Depending on the size of the fish, this goes well with grilled potatoes and Mediterranean vegetables. Or for summer: Grill the sea bream and simply serve with salad and ciabatta. I also only use organic lemons, because the lemons go into the fish with the peel.