Baked Sea-bream is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of sea bream seasoned with salt, black pepper and cayenne pepper that's baked in butter. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Sea-bream.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
310. INGREDIENTS.—1 bream. Seasoning to taste of salt, pepper, and cayenne; 1/4 lb. of butter.
Mode.—Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than 1/2 an hour. To stuff this fish before baking, will be found a great improvement.
Time.—Rather more than 1/2 an hour.
Seasonable in summer.
Note.—This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.
Modern Redaction
Ingredients:
1 sea bream
salt, freshly-ground black pepper and cayenne pepper, to taste
115g butter
Method:
Wash and gut the bream (but do not remove the scales) then wipe completely dry with a clean cloth or kitchen paper. Season both inside and out with salt, black pepper and cayenne pepper then lay in a baking dish. Dot the fish with butter (place a little in the body cavity) then transfer to an oven pre-heated to 170°C and bake for 30 minutes.
Serve hot. If desired, the fish can also be stuffed before baking.
