Beautiful Bream

14 Jun

You wouldn’t think that cooking Bream could cause such confusion as it did on Friday night. Trying to organise people to come and help us eat it was a nightmare! People could come, then they couldn’t, then they might be coming, and then other people turned up instead. It isn’t normally that hard to give away free food.

But when we finally got round to eating it, mmmm it was good. I’ve never eaten Bream before so it was good to try something new. It was more meaty than fish such as Sea Bass but still flaked off the bone and melted in the mouth.

 Olives, parsley, oil and garlic

I boiled 800g of small potatoes and then cut them into slices and mixed it with 2 handfuls of black olives, some olive oil, garlic, salt and pepper and half a bunch of chopped parsley, and put it in the base of two medium dishes.

 Bream - before cooking

I then placed the parsley stalks in the cavity of the fish, seasoned it and placed one in each dish before drizzling it with oil.

 I put it in a hot oven (gas mark eight) for 15 minutes and then added a small glass of white wine to each dish before roasting it for another 15 minutes.

Roasted Bream

We served it with crusty bread, goats cheese, salad and dressing.


This a really, really easy way of cooking fish but it looks impressive when you bring the whole fish to the table to serve from the dish. We certainly got the thumbs up from our guests.



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