August 4th, 2012
I bought some sea bream from the fishmonger at Angel Fisheries, specifically to cook on the griddle. This is a fairly simple method of cooking fish where the skin goes deliciously crispy. Sea bream always remind me of the Aquaphibian’s (fish men) submarine, from the TV programme Stingray.
First of all, scale and clean the fish – most, if not all, fishmongers will do this for you if you ask. Make 3 parallel cuts in the body of the fish on either side. Put a few sprigs of thyme, a couple of slices of lemon and some chopped garlic inside the body. Rub the sea bream with olive oil and sprinkle with salt and pepper.
Heat a seasoned griddle or griddle pan until it smokes and rub on a splash of olive oil with some kitchen towel. Place the fish on the griddle and cook for 4 – 5 minutes per side. Don’t be tempted to move them too soon or the skin will stick to the griddle. When cooked, allow to rest on a warmed plate for 5 minutes before serving with a wedge of lemon.
Serve with Mediterranean vegetables, cooked in the oven. Here I sliced and baked potatoes and garlic in olive oil for about 20 minutes at 200º C. Next I added chopped green pepper, olives, tomatoes, thyme, salt and pepper and cooked together in the oven for a further 15 – 20 minutes. You could also add an optional splash of dry white wine or vermouth for flavour.