Prep
45 min
Cook
30 min
Rest
1h
Total
2h15
Servings
3 serv.
A 700 to 800g line-caught sea bream, gutted and scaled, roasts at 180°C for 25 minutes on coarse salt. New potatoes from Noirmoutier blanched 10 minutes, kaffir lime slices in the fish slits, butter and thyme. Rest 15 minutes in turned-off oven. Serve with melted lemon butter.
Ingredients for 3 servings
- 1 Beautiful Sea Bream preferably line-caught 700 to 28 oz (800 g)
- 5.25 oz (150 g) of new potatoes from Noirmoutier just blanched for 10 minutes
- sliced garlic cloves or crushed garlic cloves
- lemon thyme bay leaves
- 5 thin slices of combava * or lime
- 2.8 oz (80 g) of half-salted butter and a drizzle of olive oil
- sea salt (Ré) fine salt and freshly ground pepper
- Now available almost everywhere (even in supermarkets) admittedly expensive per kg but 1 piece costs about €1.20.
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