An Even More Aggressive Approach

There are not a lot of wild sea bream caught in Britain. Occasionally, black bream, up to a kilo in weight, are caught off the English coast, brought up on the Gulf Stream from warmer waters. If I am offered them, I snap them up, for their firm white flesh has a good rich flavour not dissimilar to sea bass.

Of course, much more commonplace are the farmed sea bream from Mediterranean fish farms. They are an extremely reliable product with the same meaty white flesh and, provided they are not overcooked, quite succulent. When it comes to flavour, they need a little help. The taste is pleasant enough but a little weak. Aggressive seasoning, a good squeeze of lemon juice and some olive oil will all help. Or one can take an even more aggressive approach.