Roast Sea Bream

This is a very old recipe from St Just in Cornwall. Serve with parsley butter and boiled potatoes.


  • 1 large bream, about lb ( kg)
  • ¾ cup (90 g) shredded suet
  • 1 tablespoon finely chopped parsley
  • ¾ cup (120 g) fresh breadcrumbs
  • Salt
  • A little milk, to mix


Have the bream cleaned and scaled. Stuff it with about two-thirds of the suet, the parsley, breadcrumbs and a little salt, well mixed with a little milk. Put the fish in a baking dish, sprinkle with the remaining suet and a little salt. Bake in the oven at 350°F (180°C, Gas Mark 4) for 35 minutes until golden brown, basting from time to time.

If the fish seems at all dry during cooking, baste with more suet or a little butter. The suet, being oilier than butter, makes the plain stuffing richer and crisps the skin.