Freshwater bream is fished in the Baltic Sea, along with zander, perch and cod. I like to bake it very simply and serve it with a dill butter sauce. Most Polish sauce recipes include flour, which gives a slightly thicker sauce, but I prefer mine without. This bream goes particularly well with Asparagus à la Polonaise, with or without the poached egg.
Ingredients
- 4 sea bream fillets or 2 whole bream
- sea salt and freshly ground black pepper
- vegetable oil, preferably organic
For the Sauce
- 2 tbsp butter
- a squeeze of lemon juice
- 2 tbsp chopped fresh dill
How to Make It
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Drizzle a little oil over a baking tray lined with baking parchment. Season the fish fillets, place them skin-side down on the tray and bake for 15 minutes. If using whole bream, score the skin diagonally four or five times with a sharp knife, brush with oil, sprinkle with salt and bake for 20–25 minutes.
- To make the sauce, melt the butter in a small saucepan. Squeeze in the lemon juice, season well with salt and pepper and stir in the fresh dill.
- Remove the fish from the oven and spoon over the dill butter sauce to serve.
