Grilled sea bream

Credit and permission to share: Kevin.

The only grilled fish I remember (other than fish fingers) growing up was probably trout, stuffed with lemon, which at the time I was wary of – it has quite a distinct flavour. 

Anyway, Mam had found a new recipe and we all had to get with it, as did the rest of the street sometimes as it does smell fishy particularly if you scorch the skin under the grill (although does taste very nice).  I vaguely remember a spotty fish Mam cooked on holiday in Portugal when I was aged around 6 - probably plaice and I probably didn’t eat it.

BUT this is NOT a trout, plaice or fish finger recipe.

My first memory of bream (probably Gilthead) was on holiday in Venice, on the Rialto Bridge with Mamma RubyKitchen (before Ruby was born), it was the best and cheapest fish ever in the best venue ever.  Then we realised we were paying by the gram including** the head, bones, view and then it became not the cheapest, but still the best.

Bream has dense, juicy white flesh with a meaty texture and not a fishy taste and I think has a slightly oily texture even though not an oily fish. 

Later, I would buy it every Friday from the Grainger Market, Newcastle, and is quite simply my favourite grilled fish.  Buy fresh and cook on the same day – if buying from a fish monger ask them to filet it although you will stay pay for the whole fish, but everybody knows that**.

You will need:

1 bream per person, filleted

Instructions

Lay fillets on a foil lined baking sheet.

Grill on a pre-heated medium-high heat for 3- 4 minutes each side so the flesh is just cooked.

Whilst doing this you can neck at least one oyster with a blast of your favourite chilled drink.

Serve with a nice salad.