Recently, I've been eating fresh fish. It's very nice and as
it's new to Huwi and I (my housemate that has shared in this
wonderful cooking), I thought I'd photograph the experience. So on
this page you'll see the fish we've eaten.
The sea bream was bought by Huwi from Brighton. I'd never heard
of one until then. We cooked it in white wine and garlic. A rather
large fish, it tasted delicious. Not oily like some fish, but very
flaky. For a fish like that, we did the following:
- Fried some chopped onions and loosely-chopped garlic in
- Added a quantity of white wine to the pan (boiled down, so as
to evaporate the alcohol.)
- Placed fish in dish (see picture above).
- Poured wine, garlic and salt over fish, and placed in an oven
at 200C for ~30-40 minutes.
- Removed skeleton from the sea bream, and chopped his head off.
Then served him with lemon and fresh bread.
Yet another fish from Huwi, this one was very different from
the sea bream. A brown trout. Longer and thinner than the sea
bream, and very oily. For this fish, we looked on the
Internet and found a recipe to cook it -- essentially stuffed with
a thyme, onion, celery and bread stuffing. Here's what we did:
- Diced the celery and onions and fried them lightly in
butter, until soft -- but not brown.
- Meanwhile, finely chopped some bread into crumbs, and added
to the celery and onion mix. Allowed it to cool so it was
ok to touch.
- Wash the trout out, and place in a cooking dish, and stuff
the fish full of the stuffing.
- Wrap the fish in bacon (see below) and season the fish with
salt and pepper.
- Cook in the oven for 35 minutes at 200C, and cut down the
spine of the fish, carefully removing the skeleton and the head
of the fish.
- Serve with green vegetables, and potatos, or bread,
Whole Sea Bass
I bought this fish -- quite expensive at the time, compared with
the other fish. There was a hidden catch to it though, that I never
bothered to ask about... When I came to wash the fish, I noticed
that there was no opening. I had to gut it. But that was Huwi's
job; a braver man than I for doing such a thing, and full
credit goes to him. I couldn't have done that.
Anyway, this fish was essentially steam-baked, having a slight
stuffing of garlic, spring onions and ginger. Once it was cooked,
we made a soy sauce to dress it with. Here's what we
- Pre-heated oven to 250C (gas-mark 8/9).
- Washed (and gutted) the bass thoroughly.
- Chopped up a small quantity of garlic, onions and ginger (two
tablespoons worth is sufficient -- it's quite potent).
- Get a quantity of greaseproof-paper, enough to wrap the fish
- Stuff the fish and place it on the paper, and wrap it
- Do the same again, in tin-foil, and place in a large enough
baking-dish, and place the fish as-is, in the oven. The fish will
cook and semi-steam lovely in the foil and paper. Let the fish
cook for 25 minutes.
- Meanwhile prepare the sauce. Heat very slowly one cup of
light soy sauce and one cup of sugar together, until the sugar
dissolves, but don't let it boil. Once the sugar has
dissolved, keep the liquid warm.
- Remove the fish from the oven, and dehead, and debone as with
the other fish. Serve with vegetables, bread, and pour on the