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What it is
Sea bream is a firm white fish with sweet flesh and skin that crisps well, sold whole or as fillets. We prepare gilthead and black bream to order at the counter, scaled and gutted whole for roasting or filleted and pin-boned for the pan. Priced by weight, scaled, filleted and pin-boned by hand at no charge.
Why choose it
Sea bream is the whole fish to roast when you want crisp skin and sweet firm flesh with very little effort. It holds its shape, its skin crisps in a hot oven or pan, and one fish serves one person well with lemon, fennel and olive oil.
How it tastes
Sweet, clean and firm, with a moderate flake that holds together well. The skin is a feature, it crisps to a thin crackle over the moist flesh underneath. Gilthead bream is a touch richer and black bream a little firmer, both mild enough to take Mediterranean flavours.
How to cook it
Roast a whole fish at 200C, pan-fry fillets skin-side first for a crisp skin, grill or barbecue a whole scored fish, or bake it in a salt crust. Score the skin of a whole fish and season it inside.
What goes with it
Lemon, fennel, thyme and olive oil. Tomatoes, olives and capers. Roast new potatoes and a green salad, or a herb and garlic dressing.
How long it takes
A whole bream roasts in 20 to 25 minutes, fillets pan-fry in 3 to 4 minutes skin-side then a minute on the flesh, and a whole fish grills or barbecues in 12 to 15 minutes. Times vary with size.
Nutrition
Sea bream is high in protein and fairly lean. A typical fillet carries around 18 to 20 grams of protein. It carries some omega 3, more than a very lean white fish though less than salmon or mackerel, along with B vitamins.
Sustainability
Ask at the counter for the day's sourcing. We can advise on responsibly sourced and farmed bream and suggest an alternative like sea bass if you want one.
Where to buy it
At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.
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Common questions
What is the difference between gilthead and black bream?
Gilthead bream has slightly richer, sweeter flesh, and black bream is a touch firmer with a mild flavour. Both roast whole well and crisp their skin. We prepare either at the counter.
How do I get crispy skin on sea bream?
Dry the skin, score it, season it and cook it skin-side down in a hot pan or skin-side up in a hot oven. Do not move it until the skin has crisped.
Should I roast sea bream whole or filleted?
Whole roasting keeps it moist and gives the crispest skin, and one fish is a single serving. Fillets are quicker and easy to serve. We prepare it either way.
What goes with sea bream?
Lemon, fennel, thyme, olive oil, tomatoes and olives all suit its sweet firm flesh, which is why it sits so well in Mediterranean dishes.
Can I barbecue sea bream?
Yes. Score a whole fish, oil it and cook it over the coals for 12 to 15 minutes, turning once. The firm flesh and crisp skin suit the grill.
Is sea bream high in protein?
Yes. A typical fillet carries around 18 to 20 grams of protein along with some omega 3 and B vitamins.
Common questions
What is the difference between gilthead and black bream?
Gilthead bream has slightly richer, sweeter flesh, and black bream is a touch firmer with a mild flavour. Both roast whole well and crisp their skin. We prepare either at the counter.
How do I get crispy skin on sea bream?
Dry the skin, score it, season it and cook it skin-side down in a hot pan or skin-side up in a hot oven. Do not move it until the skin has crisped.
Should I roast sea bream whole or filleted?
Whole roasting keeps it moist and gives the crispest skin, and one fish is a single serving. Fillets are quicker and easy to serve. We prepare it either way.
What goes with sea bream?
Lemon, fennel, thyme, olive oil, tomatoes and olives all suit its sweet firm flesh, which is why it sits so well in Mediterranean dishes.
Can I barbecue sea bream?
Yes. Score a whole fish, oil it and cook it over the coals for 12 to 15 minutes, turning once. The firm flesh and crisp skin suit the grill.
Is sea bream high in protein?
Yes. A typical fillet carries around 18 to 20 grams of protein along with some omega 3 and B vitamins.
