INGREDIENT OF THE MONTH: SEA BREAM

Make the most of this great-tasting ingredient in store now

NEED TO KNOW

Thanks to its lovely meaty flesh, sea bream is a forgiving fish to cook – it works equally well baked, fried, poached or grilled. Whether you’re roasting it whole, frying the fillets, or stuffing it, you’re bound to have a winning meal.

HOW TO…

Brush the entire fish with oil, stuff it with garlic and roast it, or serve the fillets alongside a tarragon and grape Waldorf salad. For a grown-up version of classic fishcakes, combine it with smoked mackerel and horseradish, or stuff it with coconut, garlic, chilli and lime for an impressive barbecue dish.

TOP TIP

Sea bass works well as an alternative if you’re not able to sour sea bream – just be aware the cooking time may vary slightly.

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