Look at this fine fish, called black bream. What an intelligent look in its eye.
Non-flesh eaters may want to stop reading now.
Mike cut slits in the fish’s sides, right down to the bone. I then inserted dried thyme and fresh parley into the slits and its gutted cavity.
I placed it on an oiled baking sheet in a cold oven then whacked up the heat to its max. About 10-15 minutes later, it was sizzling and I turned it over to roast the other side for a few minutes.
We ate it with organically-grown potatoes from Marshford.
For some unfathomable reason, black bream is not considered trendy.
Yet black bream has a firm white sweet flesh comparable to its more expensive cousin, sea bass (but a fraction of the price).
“How much did it cost?” asked Mike, as we dined like kings in the back garden.
“Pennies,” I said.
I had bought it at the Beach House Wet Fish at Widemouth Bay for something like two pounds sterling (and it fed three of us).
I sing the shop’s praises here.