Mitch's Pick - Black Bream
Brixham market is a gem of a place full of fantastic fresh fish. Today they had an incredible Black Bream, landed by the Azula, that caught Mitch’s eye.
This fish is 300-400g and will serve 1.
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- Portion Size:
- 300-400g
- Serves:
- Serves 1
- Skin on:
- Yes
- Bones:
- Yes
- Can I freeze it?
- Yes
- Latin name:
- Spondyliosoma cantharus
- Allergen:
- Fish
- May contain:
- Molluscs, Crustacean
Brixham market is a gem of a place full of fantastic fresh fish. Today they had an incredible Black Bream, landed by the Azula, that caught Mitch’s eye.
This fish is 300-400g and will serve 1.
Seafood at home market notifications
You will need to login or register first to edit these.
Recommended Butters & Sauces for Mitch's Pick - Black Bream
Cooking techniques
HOW TO: Using your grill is an easy and healthy way to cook either thinner fillets or portions like hake and sea bass at home.
Preheat your grill, rub your fish with a little olive oil and salt and put skin side up on a piece of parchment paper (this is to prevent fish from sticking) onto a grill pan.
Place it under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide a fillet portion will need 8-10 minutes, a flatfish for 10-12 minutes. You don’t need to turn flat fish as the heat of the grill will cook it through.
HOW TO: To pan fry a piece of fish, use a non-stick pan or one that you know is non-sticky! Heat the pan and add a few tablespoons of a neutral oil (vegetable oil will do). When the oil is hot, lay the fish in the pan. For hake, bass and salmon put it in the pan skin-side down. For cod, thick white fish, flat fish fillets and gurnard lay them flesh-side down.
Allow the fish to sizzle and don’t be tempted to turn them, let the pan do the work, you will see the heat rise and the fish will firm up. If it’s a thin piece of fish turn it and cook for just a minute or so and it's done. If the fish is thicker, after you've turned it place in a pre-heated oven set to 200˚C/180˚C Fan/400˚F/Gas Mark 6 for about 3-4 minutes to finish the cooking.
HOW TO: Using your grill is an easy and healthy way to cook either thinner fillets or portions like hake and sea bass at home.
Preheat your grill, rub your fish with a little olive oil and salt and put skin side up on a piece of parchment paper (this is to prevent fish from sticking) onto a grill pan.
Place it under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide a fillet portion will need 8-10 minutes, a flatfish for 10-12 minutes. You don’t need to turn flat fish as the heat of the grill will cook it through.
HOW TO: To pan fry a piece of fish, use a non-stick pan or one that you know is non-sticky! Heat the pan and add a few tablespoons of a neutral oil (vegetable oil will do). When the oil is hot, lay the fish in the pan. For hake, bass and salmon put it in the pan skin-side down. For cod, thick white fish, flat fish fillets and gurnard lay them flesh-side down.
Allow the fish to sizzle and don’t be tempted to turn them, let the pan do the work, you will see the heat rise and the fish will firm up. If it’s a thin piece of fish turn it and cook for just a minute or so and it's done. If the fish is thicker, after you've turned it place in a pre-heated oven set to 200˚C/180˚C Fan/400˚F/Gas Mark 6 for about 3-4 minutes to finish the cooking.
Mitch's Pick - Black Bream recipes
A selection of Mitch's favourite recipes for Bream
