Roasted sea bream with rosemary and garlic
(Orata al forno con aglio e rosmarino)
Gino D'Acampo creates a fish dish which is delicious, yet deceptively simple.
Serves – 1
Ingredients
1 whole sea bream, approx 400g (scaled and gutted)
5 sprig of fresh rosemary
2 clove of garlic (with the skin on and cut in half)
½ tablespoon of lemon juice
2 tablespoon of olive oil
1 tablespoon of extra virgin olive oil
60g rocket leaves
Maldon sea salt
Freshly grounded black pepper to taste
Preparation
Place the fish on a chopping board and with the help of a sharp knife slash each side twice diagonally.
Stick 3 rosemary sticks and all the garlic in the belly cavity, place the remaining rosemary in the slashes. Let it all hang out as this will burn giving an extra flavour to the dish.
Place the fish on a roasting tray, drizzle with the olive oil and sprinkle with salt.
Roast in the middle of a preheated oven at 200º for 20 minutes until the flesh is white and the skin crispy.
In the meantime dress your rocket leaves in a bowl with the lemon juice and the extra virgin olive oil. Season with salt and pepper and mix well.
Serve you fish hot from the oven accompanied with a beautiful fresh salad.