Garlic and Rosemary Bream
Garlic and Rosemary Bream



  • 2 x 175g sea bream fillets
  • 6 cloves of roasted garlic
  • 1 dried chilli
  • A few rosemary sprigs
  • Pinch of sea salt
  • 2 tbsp white wine
  • 50ml olive oil
  • Preheat the oven to 220C. Place the fillets onto a large piece of parchment paper and scatter with the roasted garlic cloves, crumbled dried chilli and some rosemary leaves.
  • Season the bream well, pour over the wine and drizzle with the olive oil. Wrap the paper around the fillets to create a parcel, tightly sealing by crimping the ends. Roast for 10 mins, then remove the fish fillets from the parcel and serve with lemon wedges, chopped parsley and salad.
10 mins
2 serving

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