Prepping and cooking whole bream

[Hazey Ben]

What is the best way to prep and cook whole bream?

Mostly applies to the just legal sized fish, whereas I usually fillet and skin the larger ones.

I'm guessing I would just have to scale and gut them then pan fry with a little bit of oil?

[brad_tate]

That will be fine in the pan, you can also season to taste before frying.

We often do them on a BBQ plate in foil. Scale and gut, head if you want, rub the with salt, pepper and olive oil. Put a wedge of lemon or lime in the belly cavity, then wrap them in baking paper and foil. Take a foot long length of foil (longer if needed for larger fish or if you keep the head on), put on the bench silver side up and top with a smaller piece of baking paper. Wrap the fish into a parcel and then cook on a hot plate.

The baking paper stops the fish sticking to the foil. It will take a little practice to judge when the fish is done as you are relying on feel and timing. This keeps the moisture in and the flesh should be delicate, falling off the bone and beautiful.

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