Angelakis Weekly Seafood Specials



Bream: Italian

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You Need: (Serves 4)

  • 1.5kg whole bream, gutted
  • 300ml dry white wine
  • 150ml water
  • 1 onion, thickly sliced
  • 1 bouquet garni
  • 6 black peppercorns
  • 250g mussels
  • 2 tomatoes, peeled and chopped
  • 1 teaspoon tomato paste
  • 1 teaspoon chopped fresh chervil or good pinch of dried chervil
  • 10 black olives



Clean fish and check for scales.

Combine the wine, water, onion, bouquet garni and peppercorns. Bring to the boil and simmer for 3 minutes. Cool the liquid and pour over fish and marinate for 3 hours.

Scrub mussels and remove the beard.

Place fish in a shallow ovenproof dish.

Separately, bring marinade to the boil, add mussels and cook, covered for 5 minutes. Strain mussels, reserving liquid. Discard mussels that have not opened. Remove mussels from shells.

Stir tomatoes and paste into marinade. Taste and adjust seasoning and add chervil. Pour around fish and add olives.

Bake fish in a preheated moderate oven at 180C degrees for 25-30 minutes or until the fish flakes when tested.

Garnish with mussels and serve with mashed potato and steamed green beans.