Tuesday, 27 April 2010

pan-roasted bream

I didn't actually plan what to have for dinner tonight. This morning I went to my trusty fishmonger with Jamie's book and I just looked for whatever is available. I still have 18 recipes to do from the fish, scallops, crab, clam and lobster chapters.

Anyway, the bream caught my eyes and so for dinner tonight I made pan-roasted bream with a quick crispy fennel salad.

Jamie says that this dish represents the best of British: everyone should eat it; and I think so as well. The bream fillets were seasoned with salt, pepper and fennel seeds before pan-roasted and then served with fennel salad, finely chopped sun-dried tomatoes and balsamic vinegar. delicious. I especially love the crispy skin.

My friend Mark and Kelly are coming tomorrow to watch the football and I've been using a very good use of my time. My beef and sausage chilli is ready to reheat for tomorrow's dinner. If I plan to have things like chilli or curry, I like to make them a day ahead because I think they taste better the next day. Don't you think?

I'm off to bed now... Good night.


  1. This looks wonderful, but I'm afraid I'm the odd man out. Bream is not locally available. Is there something that could be substituted? I hope you are having a great day. Blessings...Mary

  2. I'm not too sure to be honest Mary. But I reckon it'll be nice with sea bass or red snapper. I might try that next time :)

  3. What a delicious looking dish. I love the fennel!

  4. Thank you Bridgett! I love the fennel too...
    I never really had them until when I started this project. Jamie uses them religiously and he converted me.