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4
Easy
By Patience Gray and Primrose Boyd
Published 1957
Bream looks handsome, lacks consistency, and is rather bony. It is therefore a disappointment when cooked in a court-bouillon and served straight with a sauce. But it improves by baking with olive oil and vegetable accompaniments, a typical Greek treatment for fish of considerable size which can be applied to chicken turbot, halibut, and brill.