Dunkield Posted June 8, 2008 Report Share Posted June 8, 2008 I have some of this, filleted without skin, any decent recipes for it please? Quote Link to comment Share on other sites More sharing options...
MM Posted June 8, 2008 Report Share Posted June 8, 2008 do it stu, bream is a great fish. just salt, pepper and a few slices of lemon. under the grill, then finley cut some dill over it. Quote Link to comment Share on other sites More sharing options...
henry d Posted June 9, 2008 Report Share Posted June 9, 2008 Nick Nairn`s RECIPE I like the sound of that Quote Link to comment Share on other sites More sharing options...
Axe Posted June 9, 2008 Report Share Posted June 9, 2008 This sounds pretty good too http://uktv.co.uk/food/recipe/aid/538280 Quote Link to comment Share on other sites More sharing options...
s6boy Posted June 11, 2008 Report Share Posted June 11, 2008 Hi mate we use black bream at work a lot it is a really lovley fish and is best kept as simple as poss. Steaming these work really well. Or a fave of mine is to make a bag out of some foil and non-stick paper, fill this with a cuple of fillets,a wedge of lime ,some lemon grass,dried chilli,corriander,and a small splash of white wine and coconut milk. Giving u a real thai style flaver to the dish.All amounts are to taste. Hope this helps and feel free to ask any questions Matt Quote Link to comment Share on other sites More sharing options...
Dunkield Posted June 16, 2008 Author Report Share Posted June 16, 2008 Thanks for the replies. We went for marinading in olive oil and zest of lemon. 'Pan fried' as they say these days and served with salad and potatoes. Nice and simple and it tasted great Quote Link to comment Share on other sites More sharing options...
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