- 1.5 kg Bream
- 1 1/2 tsp salt
- 2 tbsp fresh sage, chopped
- 5 cloves garlic, chopped
- 40 ml pure vegetable oil
- 1/2 tsp ground black pepper
- 1 lemon, cut into 4 wedges/ quarters
NB: the quantities of the ingredients are based on a 1.5 kg bream. Should you use smaller fish please adjust your quantities accordingly.
Resources/Equipment You Will Need
- Oven tray
- Foil Paper
- Chopping Board
- Sharp knife
- Get your ingredients together. These include 1.5 kg Bream; 1 1/2 tsp salt; 2 tbsp fresh sage, chopped; 5 cloves garlic, chopped; 40 ml pure vegetable oil; 1/2 tsp ground black pepper and 1 lemon, cut into 4 wedges/ quarters. Wash, scale and gut your fish if this wasn’t done already. Pat dry it.
- In a jug or bowl, pour the oil, add your chopped garlic and sage, salt, pepper and 2 of the lemon wedges. Mix well.
- Lay heavy duty foil paper on the baking tray. Drizzle some oil on the foil paper. Put the fish on the tray. Spoon 3/4 of the sage, garlic, lemon and oil mix into the open cavity of the fish. Spoon the rest of the remaining mixture on top of the fish and rub it on the fish. Sprinkle some cajun seasoning on the fish as well as some more salt and ground black pepper. Cover the fish with more heavy duty foil paper and bake in the oven at 180 degrees Celsius/ 350 degrees Celsius for 45 min. Remove the top layer of foil paper and bake the fish uncovered for the next 15 min. And that’s it. Enjoy!
Pictorial Detailed Instructions
So the next time you’re planning on having fish do try this recipe and let me know how it goes, I’d love to hear from you.