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
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).