Gilt-head Bream (Farmed)

Gilt-head bream is one of the best-known fish of the Aegean coast, named after the golden band across its forehead. The bream on our menu comes, like our sea bass, from certified Aegean farms and is available all year. Wild bream has a legal minimum size of 20 cm; in autumn, when line fishermen bring it in, we list wild bream separately on the board.

Why portion size?

We serve bream as a 380–420 g portion fish. At this size it cooks evenly on the grill, the bones lift out easily and it makes an ideal meal for one.

Cooking

• Grilled: whole, with the skin scored.
• En papillote: with tomato, pepper, mushroom and thyme.
• Baked: a larger fish for two on a bed of potatoes.

The meze that pairs best with bream are haydari and samphire.