I’m always pleased when I manage to find bream in supermarkets or fishmongers, as it’s deemed to be ethically sound and is listed as a good alternative to endangered fish like cod, halibut and hake. Bream is increasingly popular and it’s really easy to cook, very tasty and reasonably priced.
My basic guideline for cooking a 350-500g bream is to season and oil it, wrap it in foil and bake on a tray in the oven (190C) for about 18+ minutes. Because the fish steams in its own juices, you can’t really go wrong and it won’t dry out.
Adding to this basic approach, you can use whatever flavouring you like and some options are:
- Lemon zest and juice
- Chopped chilli, lime juice and slices of ginger
- Chilli, garlic and ginger
- Lemon and parsley
- Spring onion, garlic, soy & chilli
For all of these, all you need to do is stuff the flavourings around the fish and in the cavity. You can also make some cuts along the fish to help the flavour into the fish.
I personally love option two and like using one fairly hot chilli, a few centimetres of ginger and the juice of half a lime when baking two fish. You can discard the bits when you’re serving, but do spoon over a tablespoon of the juice. Serve with potatos or chips.