• 1 large bream, about 2½ lb (1¼ 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.