Whole sea bream from Polpo: A Venetian Cookbook (of Sorts) (page 125) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on September 06, 2015

    A very simple yet truly amazing fish recipe! Whole sea breams are grilled 6 minutes per side and just topped with a little parsley, olive oil and garlic drizzle. Lovely!

  • Breadcrumbs on April 26, 2015

    p. 125 - On a trip to a local Italian market I was fortunate enough to find Sea Bream and I couldn’t wait to get home to prepare this dish. I love fish and I’d never tried Sea Bream before so this was a very exiting day indeed. Especially since I was in Norman’s hands and he hasn’t let me down yet. Although it was still a bit chilly outside, it was definitely a bright, sunny day and with that, we decided to grill the fish. As Norman instructs, we dried our fish well (though we opted out of the blow-dryer method!). The fish was perfectly cooked with 6 mins per side. The flesh is so buttery and rich. Its creaminess came as a complete surprise. The evoo, parsley and lemon were all we needed alongside. This was fish perfection. If I could only eat one fish again, it would be sea bream…prepared just like this. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9539948#9539948

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