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4
Medium
45 min
Published 2011
I often cook sea bream for demos at food festivals and on TV because I think it is underrated and it isn’t a fish that people necessarily think of eating at home. This is a great pity because it has lovely white flesh, a firm texture similar to that of sea bass and is perfect for steaming, grilling, baking and frying – in fact, for most types of Mediterranean cooking. Sea bream is available most of the year, so why not give it a try? you’ll be pleasantly surprised.