There are many many species of bream, but this one stands head and shoulders above the rest. It’s named after the little gold bar on its forehead. In France, it’s the much-loved dorade. These are farmed fish, which we have cleaned and descaled. If you like seabass, you will enjoy these. One fish per pack. These fish should be cooked whole. If you want fillets, see our bream fillets page. We like to stuff the whole bream with lemon and herbs and wrap in foil and bake. We've also had a lot of fun and enjoyment from making salt-baked sea bream. One fish serves one person.
Seabream in Crazy water with Gennaro Contaldo
Source: Jamie Oliver