Ingredient:
2×560 g (1 lb 2 oz) sea bream, filleted and skinned
Grated zest and juice of ½ lemon
Salt and black pepper
150 ml (1/4 pint) water
Butter, for greasing
30 g (1 oz) mature cheddar cheese, grated
Lemon zest and chopped parsley, to garnish
White sauce:
30 g (1 oz) butter
1 tbsp plain flour
150 ml (1/4 pint) milk
Method:
Cut the sea bream fillets in half lengthways, and arrange them in a single layer in a large ovenproof dish.
Sprinkle the fish evenly with the grated lemon zest and season with salt and pepper. Pour the lemon juice and measured water over the fish fillets. Cover the dish with buttered greaseproof paper.
Bake in a preheated oven at 160ċ (140ċ fan, Gas 3) for about 20 minutes until the flesh flakes easily.
Transfer the bream to a warmed flameproof platter, cover, and keep hot. Strain the cooking liquid and reserve. Increase the over temperature to 220 ċ (200 ċ fan, Gas 7).
Make the white sauce: melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, and gradually blend in the milk and the reserved cooking liquid. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Taste for seasoning.
Pour the white sauce over the fish, sprinkle with the cheese, and bake in the oven for 3-5 minutes until bubbling and golden. Serve hot, garnished with lemon zest and chopped parsley.
2×560 g (1 lb 2 oz) sea bream, filleted and skinned
Grated zest and juice of ½ lemon
Salt and black pepper
150 ml (1/4 pint) water
Butter, for greasing
30 g (1 oz) mature cheddar cheese, grated
Lemon zest and chopped parsley, to garnish
White sauce:
30 g (1 oz) butter
1 tbsp plain flour
150 ml (1/4 pint) milk
Method:
Cut the sea bream fillets in half lengthways, and arrange them in a single layer in a large ovenproof dish.
Sprinkle the fish evenly with the grated lemon zest and season with salt and pepper. Pour the lemon juice and measured water over the fish fillets. Cover the dish with buttered greaseproof paper.
Bake in a preheated oven at 160ċ (140ċ fan, Gas 3) for about 20 minutes until the flesh flakes easily.
Transfer the bream to a warmed flameproof platter, cover, and keep hot. Strain the cooking liquid and reserve. Increase the over temperature to 220 ċ (200 ċ fan, Gas 7).
Make the white sauce: melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, and gradually blend in the milk and the reserved cooking liquid. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Taste for seasoning.
Pour the white sauce over the fish, sprinkle with the cheese, and bake in the oven for 3-5 minutes until bubbling and golden. Serve hot, garnished with lemon zest and chopped parsley.
