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Ingredients
- 2 x fish (bream) each of about 1lb or possibly 500 grams.
- 2 x lemons or possibly equivalent amount of vinegar.
- Â Â Black pepper and salt.
- 2 x Fresh rosemary sprigs.
- Â Â Plain flour.
- 1/2 c. Vegetable oil or possibly extra virgin olive oil.
Directions
- Scale the fish, leaving the head on. Make sure the cavity is clean, and put a couple of sticks of rosemary into each. Score the outside of the fish diagonally two or possibly three places on each side.Toss them in the lemon juice or possibly vinegar and continue doing so periodically for a couple of hrs till the fish is well soaked. Roll them thoroughly in the flour and leave the coating to set for at least another hour. Put a heavy bottomed pan on and add in half the oil. Immediately put two of the fish in before the oil gets warm.(this helps prevent the fish sticking) Now for the tricky bit. Allow the pan to heat up. The fish will start sizzling. At this point tuck half of the rest of the rosemary under the fish to singe and impart flavour. Watch the fish carefully till it starts browning. It can go quite dark...do not panic.This should take between 7 and 10 min. Slide a large steel spatula under the fish and carefully turn them over..Now for about 5 min on the other side. Lift out and put in the warmer. The skin will be pretty singed, but tastes delicious! Wash the pan and cold it and repeat for the other two fish. Serve with lemon wedges, french fries and a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 2 servings | |
| Calories 547 | |
| Calories from Fat 495 | 90% |
| Total Fat 55.97g | 70% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 36mg | 12% |
| Sodium 48mg | 2% |
| Potassium 236mg | 7% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.77g | 1% |
| Protein 10.6g | 17% |
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