Blackspot seabream
A marine white-fleshed fish often roasted with potatoes.
What it offers and why to use it
Ask for the fish gutted and scaled, or for boneless fillets. Oven time depends on weight and thickness; check flesh near the backbone and remove bones when serving.
A marine flavour; texture and fat vary with cut and cooking.
From shopping to cooking
Choose
Buy identified fish with firm flesh and a maintained cold chain; ask for cleaning suited to the recipe.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Roasts, griddling and stocks with bones removed from the serving.
How to make the most of it
Good pairings
Sliced baked potatoes, garlic, lemon and parsley.
How to substitute it
Another fish only after adjusting thickness, yield and time; retain the fish warning.
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