Fish baked with rosemary
2 servings
60 minutes
Fish baked with rosemary is an exquisite dish of French cuisine that combines simplicity in preparation with a richness of flavor nuances. It is believed that baking with herbs originated in medieval France, where rosemary symbolized prosperity and was used to add depth of aroma to dishes. Here it plays a key role, revealing its spicy, woody scent that perfectly complements the tenderness of sea fish like sea bass. Lemon adds a light tanginess, refreshing the taste and making the dish particularly refined. This baked fish is perfect for both a weekday dinner and a festive feast, while the simplicity of ingredients allows their natural harmony to shine without unnecessary complications. Serve with a glass of white wine and enjoy the exquisite taste of Mediterranean tradition.
1
First, take a sea fish, such as sea bass, clean it, and remove the insides. Rub the fish with coarse salt and freshly ground pepper to taste.
- Fish: 1 piece
- Coarse salt: to taste
- Ground black pepper: to taste
2
We lay out the foil in which we will bake the fish and place a layer of rosemary (half of what we have) in the center, also putting a couple of sprigs inside the fish.
- Fresh rosemary: 100 g
- Fresh rosemary: 100 g
3
Next, we slice the lemon into circles (if there is no lemon, it can be replaced with an orange) and carefully place it inside the fish.
- Lemon: 1 piece
4
Place the fish on rosemary, cover it with the same and wrap it in foil. Bake at 180 degrees for 40-60 minutes. After the fish is cooked, you can cut the foil on top, place the fish on top, and let it brown.
- Fish: 1 piece
- Fresh rosemary: 100 g