Poached and steamed, glorious sea bream from the Dorset coast

Jaimie Haselock


Per person
1 sea bream, around 450g each, scaled and gutted
handful flatleaf parsley
1 lemon, sliced
100ml white wine
olive oil

Jaimie Haselock

Preheat the oven to 180˚C.

Lay out those amazing whole tailed fish on baking sheets, side by side. Divide the parsley and lemon slices among them, stuffing them inside.
Pour over the white wine (try a bottle from Dalwood, a local winery just down the road in East Devon) and olive oil and add plenty of seasoning (again, go local with Cornish seasalt for full terroir integrity).

Bake in the oven for 20 minutes, covered with foil as this will steam and poach in its own juices. Those fish will be cooked through, and amazing. Serve at once with the juices poured over.

I like to make a salsa with juicy tomatoes, loads of garlic, shallots, red wine vinegar, and olive oil.