April 1, 2014 by dgarnett2013
Baked Bream: A Change of Appetite by Diana Henry
Great with Salsa Verde.
- 4 x 300g bream, scaled, trimmed and cleaned
- 6 tabs olive oil
- Juice of 1 lemon, plus lemon wedges to serve
- Salt and pepper
- 4 garlic cloves, crushed
- 25g breadcrumbs
- small handful of flat-leaf parsley leaves, finely chopped
- extra virgin olive oil to serve
Preheat the oven to 190℃.
Brush the fish inside and out with the regular olive oil, squeeze on some lemon juice and season well.
Lay the fish, in a single layer but close together- in an ovenproof dish. Toss the garlic and breadcrumbs together and season. Sprinkle all this over the fish, then drizzle on the rest of the regular olive oil and lemon juice.
Bake in the hot oven for 20 mins, throwing on the parsley after 15 mins. The bream is cooked when the flesh near the bone is white and opaque.
Drizzle with extra virgin oil and serve with lemon wedges.
Eaten in Spring!