Robin Ellis

This guy was still on the ice at the market with two companions, at 9.15 Saturday morning.

At 600 grams a little on the large size for two–but I couldn’t resist him and counted myself lucky he had not been claimed.

Two smaller ones would do just as well.

Freshness is all–what is available and looks good.

This is adapted from a recipe by one of my culinary goddesses–Marcella Hazan.

for 2

1 sea bream, 600gms/1lb 5oz in this case or 2 at 250/300gms–washed and patted dry

4 tblspns olive oil

juice of a lemon

a handful of fresh thyme–very hardy and easy to grow in pots

3 cloves of garlic--crushed

a couple of tblsps flour–I use chickpea flour

salt and pepper

• Heat the oil to hot in a pan large enough to hold the fish flat.
• Season the flour with salt and pepper.

• Turn the fish in the flour, pat off the excess and stuff the cavity with half the fresh thyme.

• Add the bream and the garlic and sauté the fish for 2 minutes each side–

• taking care when turning it over in the hot oil.

• Turn the heat down to low.
• Add the lemon juice and the thyme and season (s & p) the fish on both sides.
• Cover the pan and cook until the fish is done, turning it over after five minutes.

• About ten minutes should do it, depending on the size of the fish.

Mr. Bream with tail restored

• Now comes the tricky bit–lifting off the fillets.
• Not too tricky–in fact quite fun and no matter if it breaks up, it will taste the same.
• Carefully ease the top fillet away from the backbone—-
• and place it on a plate!

• Peel the backbone away from the remaining fillet and

• slide a fish slice (the spatula pictured)  underneath.

• Voila!

• I served it with sautéed spinach and we ate the garlic!