Whole roast sea bream with lemon & thyme from Annie Bell's How to Cook: Over 200 Essential Recipes to Feed Yourself, Your Friends & Family (page 176) by Annie Bell

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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

  • etcjm on October 08, 2021

    We really enjoyed this. I looked for a recipe having bought some lovely sea bream, purely because I am not a person who cooks fish and needed this guidance. This seemed easy enough. The recipe didn't say though whether I needed to cover it after having done the layering and browning thing? After the required time, the fish was nearly done, but the onion was raw tasting. If it was covered it wouldn't have been, so I should have just gone with what I thought. I also don't see the point in browning the fish, when you are layering with onion etc? I don't think it added anything and was just fiddly. Overall though, we both really enjoyed it. Might short cut next time - this is supposed to be a How to Cook book though...

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