Baked sea bream fillets are the main course you were looking for to enhance your fish menu with a light and healthy dish, without frying and low in fat. In this recipe, the sea bream is paired ...

Cook this: Salted sea bream with lemongrass and thyme from Orexi 'Just peel the skin off and you've just got this gorgeous flesh to dive straight into,' says Theo Michaels ...

Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side.

Cook for another two minutes, then remove the clove of garlic (10), add salt and pepper (11), and turn off the heat, the vegetables should be crunchy. Lay a sheet of parchment paper on the table ...

6. Check the fish by gently lifting the tail with tongs or an offset spatula. Once the skin is no longer sticking, flip the fish over and continue cooking for another four minutes. 7.

Meanwhile, to make the sauce, put 100g finely chopped ginger in a pan with 3 finely sliced spring onion, 250ml fish stock, 100ml light soy sauce, 15g caster sugar and 50ml fish sauce.

Add a splash of water if it looks dry. 6. Share the gochujang noodles between your bowls. Top with the sea bream and sprinkle over the sesame seeds. Serve the kimchi alongside to finish.

4 sea bream fillets, pin boned 2tbs vegetable oil 200g orzo 400ml vegetable stock 200g cherry tomatoes, halved 1tsp dried oregano 1tsp dried basil ½tsp red pepper flakes 2tbs curly kale, chopped ...

When it comes to fresh fish dishes, simple is best. This easy recipe from Soultana Symeonidou uses lemon, rosemary, salt, pepper and olive oil to let the taste of whole sea bream shine through.