By Wayne Comben
First catch you’re Bream!!
Depending how you like your fish the Bream can be cooked whole or filleted, if you like the skin on you will need to de-scale them, and this is best done on the shoreline as the scales tend to get everywhere. My family like skinless/boneless fillets more prep involved but less cooking time and I must admit it’s my preference also.
Take some tin foil, lightly oil it and line a baking tray or similar.
For four filleted Bream make a dressing of 4 tablespoons of Soy, 2 of olive oil, 1 of lemon juice, a teaspoon of soft brown sugar, a teaspoon of cider vinegar, a teaspoon of garlic paste, black pepper, a sprinkling of sweet fennel seeds and the same of chilli flakes.
Mix all the ingredients thoroughly in a bowl.
Lay the fillets on the foil and generously cover with the dressing. If the fish is whole score the skin lightly.
Place under a hot grill for a minute or so (longer if it’s a whole fish or if you have the skin on), turn the fish once and grill for another minute. Remember that fish will still cook for a short while once taken off the heat so do not overdo it.
Once the fish is cooked you will have a little of the dressing and juices left in the foil, don’t throw this away and drizzle it over the fish when plated.
Serve with rice or crushed new potatoes and spring veg.
Enjoy………
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