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Mediterranean Sea Bream

Whole Sea Bream, roasted, either in the oven or on the barbecue, what could be better. The advantage of roasting a whole fish as opposed to fillets is the flesh of the fish keeps moister.Whole sea bream are readily available from supermarkets now and are reasonably priced, £5 will buy 2 whole fish at the moment (01/2018).


Foodideals - Mediterranean Sea BreamWhole sea bream per person, gutted and de-scaled
Rind and juice of ½ lemon (per fish)
Couple of fronds dill
1 bulb fennel, sliced
1 medium red onion, sliced
1 clove garlic, sliced
salt and freshly ground black pepper


Place the fish on a large piece of aluminium foil that has been lightly oiled. Place a couple of slivers of garlic, couple of slices of fennel, couple of slices of onion and a couple of fronds of dill into the cavity.  Drizzle the skin lightly with olive oil, lemon juice, sprinkle with salt and pepper. Wrap the fish tightly in the foil. Either set your barbecue up for indirect cooking or place a brick in the coals and allow to heat up. Place the fish wrappers opposite the hot coals or on top of the bricks. Alternatively place the wrapped parcels in a preheated oven at 200 oC.

Cook for about 20 minutes on a medium heat or until the flesh flakes easily, 15 minutes in the oven or on the barbecue if it is particularly fierce.

Serve with new potatoes, a green salad and some lemon wedges and an ice cold beer.