Daurade, légumes d’automne rôties

Bream is a generic name for a range of fish, including black, red and white bream, porgies in the USA, and the Mediterranean daurade royale (gilt head bream), which is widely acknowledged to be the best and is definitely my favourite. The black bream I’ve used here is the next best, and more often my choice because not only is it always wild (I only ever cook wild fish), but it is inexpensive and the flesh is juicy but firm and full of flavour. It’s not quite as sweet as gilt head bream but