Bream with Fresh Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
The Best of Floyd

By Keith Floyd

Published 1995

  • About

There is the red bream and the black bream. The red is more delicious. Check for bright, shiny eyes and a fresh pinkness behind the gills. Be sure to trim the fins and scale them.


  • 1 bream, at least × 900g/2lb, scaled, gutted and cleaned
  • 3


Wash the bream and dry it carefully.

Grease an ovenproof dish with some of the oil. Season the bream inside and out with salt and pepper and put the thyme and bay leaf inside the fish. Pop the bream into the dish, add the spring onions and the remaining oil and cook in the oven preheated to 220°C/425°F/gas mark