Bream with Cucumber
2 small cucumbers
125g button mushrooms
4 whole bream
salt and pepper
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce
125mL dry white wine
Preheat oven to moderate (180°C). Thinly slice cucumber and mushrooms, and layer half into a greased casserole dish. Put fish on top, and season with salt and pepper. Sprinkle combined lemon juice and chilli sauce over fish, and top with remaining cucumber and mushrooms.
Pour wine over fish, and dot with 30g butter. Cover and cook in a moderate oven for 30 minutes or until fish is tender. Remove fish with cucumber and Mushrooms to heated plates and keep warm.
Drain liquid from pan into a small saucepan, bring to boil, and boil rapidly, adding remaining butter in small pieces. When liquid is reduced to a light glaze, pour over fish.
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