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Recipe for :

Baked Bream with Lime and Rosemary

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and receive a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

This simple but impressive recipe would also work well with a Sea Bass or, if you reduced the cooking time a little, with Lemon Sole fillet or Halibut steak.


1 Bream, 300 - 400 gms (12 - 16 ozs)
1 tbsp dryish sherry
sprig rosemary
one lime, sliced
pinch paprika
salt and pepper
aluminium foil

  • Heat oven to 190ºC / 375ºF
  • Slash fish three times on each side. Rub a little salt and pepper into both sides and into cavity. Place rosemary and two slices of lime in cavity.
  • Oil the foil and place fish on it. Sprinkle sherry and paprika over fish. Place three slices of lime on top.
  • Fold foil loosely over fish and crimp edges together to seal the fish inside.
  • Bake for 25 minutes.

Serves 1

The Fish Society