With its sweet, underrated flavour the humble bream is a mainstay catch for Australian fishos. This Spanish recipe from Miguel is guaranteed to bring out your inner conquistador. Arm yourself with a sharp, soft-filleting knife and be sure not to waste any of that precious white flesh. Miguel says you need to start with a 1kg bream. Yeah, right. Where did you catch those donkeys, Miguel? The fish market? I’m sure we mere mortals can make do with a few smaller specimens. Here goes…


• 4 cloves garlic, halved
• 2 tbsp extra virgin olive oil
• 1 x 1kg bream, filleted and boned
• 1 cup chicken stock
• 1 tbsp Spanish sherry vinegar
• 1 tbsp butter
• 1 handful chives and parsley leaves, finely chopped
• Steamed asparagus or green beans to serve with a green salad


Preheat oven to 180 degrees. Heat garlic and oil in a large flameproof baking dish on medium heat until lightly brown and caramelised. Carefully add the fillets — skin side up — stock, vinegar and butter. Keep cooking for two minutes. Season with salt and pepper, transfer to oven and bake for seven minutes. Add herbs and serve with asparagus and salad. Mop up the juices with some crusty bread. Olé!