Grilled Bream with Parsley and Caper Cream

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.