Sea Bream
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the bream thoroughly, leaving it unscaled.
Open the bream and fill it with the recommended stuffing.
Fasten the bream together, wipe it dry, and place it in a greased paper bag.
Bake and serve
Cook in a preheated oven at 400°F (200°C) for 30 minutes, longer if the fish is very large.
Transfer the cooked bream to a hot dish, remove the paper, scales, and skin.
Serve the bream on another hot dish with melted butter.
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.
Explore the science
What each ingredient does
- Bream
- Forms the main body of the dish, cooking through in the oven to become flaky and tender.
- Butter
- Adds richness and moisture when melted over the cooked fish for serving.
The step that matters
Fasten and wrap the bream in the greased paper bag. Sealing the fish in the bag traps steam so it cooks gently and stays moist. If the wrap is loose or torn, the fish can dry out in the oven.
“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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