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4
Medium
By Jill Norman
Published 2005
The family of breams is vast; they are all firm-fleshed and have a fine flavour, but the best are the gilt-head and the red bream. Fish must be fresh, and this means that it looks fresh and has no fishy smell. Look for bright eyes, deep red gills, shiny, bright skin and a firm texture.
Put the bream into a marinade made with