Seared bream with spinach

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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.


  • 4 bream fillets, weighing 180–200 g each
  • 4–5 tablespoons lemon juice


Put the bream into a marinade made with 2 tablespoons of the lemon juice, the herbs, paprika, salt and pepper to taste and 1 tablespoon of the oil. Cover and set aside for an hour, turning the fis