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Elisabeth Ayrton

Roast Sea Bream

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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

Ingredients

  • 1 large bream, about 2½ lb (1¼ kg)
  • ¾ cup (

Method

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 re

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