Baked Sea-bream
Ingredients
Directions
Prepare
Wash the bream well, but do not remove the scales, and wipe away all moisture with a dry cloth.
Season the fish inside and out with salt, pepper, and cayenne.
Lay the fish in a baking dish.
Bake
Place the butter, in small pieces, upon the fish.
Optionally, stuff the fish before baking.
Bake for rather more than 1/2 an hour.
Alternative methods
Alternatively, broil the fish over a clear fire, turning it often, and if the skin cracks, flour it a little to keep the outer case intact, or stew it in wine.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Bream
- Forms the main body of the dish, with firm flesh that holds together during cooking.
- Butter (in the method)
- Adds moisture and richness as it melts over the fish, keeping the flesh from drying out.
The step that matters
Dry the fish before seasoning. Moisture on the skin turns to steam in the oven and prevents browning, so wiping the fish dry helps the skin crisp and the seasoning cling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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