Black bream with herbs from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute red mullet or sea bass for black bream.

  • wester on September 15, 2011

    I probably used too big a fish for this (almost a kg), which meant I had to put the lid on the pan for a bit, and it looked a bit messy when it was done. But thanks to the general information on pan-frying a fish earlier in this chapter and their tips on how to check for doneness, the fish came out very well-cooked, and the herbs were very good with it.

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