Sea bream is incredibly versatile - baked, fried or steamed, we havea wealth of sea bream recipes.
There are a number of fish that come under the banner of 'bream', which can be confusing. These include black bream, red bream from Europe, porgies and scups from America, and the Mediterranean gilt-head, which is perhaps the tastiest of the lot. All have a coarse, succulent and choice flesh that is ideal for grilling, baking and frying. Sea bream is sold whole or as fillets. Ask the fishmonger to remove the scales for you. Substitute sea bream for red snapper or sea bass if you can't find it.
Grill marinated sea bream or bake en papillote in aluminium foil.
Article by CJ Jackson
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.