Name: Grilled Bream with Parsley and Caper Cream
Cuisine: United Kingdom
Ingredients: 250 ml double cream; 1 small clove of garlic; 20 g curly parsley, most stalks removed; 2 shallots, finely chopped; olive oil; salt and freshly ground black pepper; 2 heaped tbsp baby capers; 4 good-sized bream or red mullet, weighing about 400g each, cleaned

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

To avoid the title rhyme, you could replace the bream with bass, snapper or mullet, or even call the cream a sauce, but that doesn’t really sound all that appetizing. This is a really fresh-tasting and slightly piquant sauce that is quickly made but tastes very classy. It goes well with the more robustly flavoured fish, as well as those named earlier in this chapter – salmon, tuna, and swordfish would all be suitable. This is a creamy sauce, but we all need fat in our diet.