The effects of rosemary extract (2, 2.5 and 3%) on oxidative stability of fried sea bream (Sparus aurata) during chill storage (41C) were investigated. The results of this study showed that the highest free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid (TBA) values were obtained from the control group (4.0% oleic acid, 23.7meq/kg and 2.59mg of malonaldehyde [MA]/kg, respectively) at the end of the storage period. In contrast to the control group, rosemary-treated samples showed lower FFA (3.0, 2.3 and 2.4% oleic acid, respectively), PV (10.1, 8.9 and 8.9meq/kg, respectively) and TBA (2.08, 1.57 and 1.16mg MA/kg, respectively) formation. Similarly, it was observed that the addition of rosemary extract has positive effect on the sensory quality of fried sea bream fillets. According to sensory assessment, the lowest overall sensory acceptability (5.08) was obtained in the control group, although the treated groups were still acceptable (6.33, 6.67 and 7.58, respectively) after 5 days of chill storage.