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baked bream

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  1. a 1.5-2.5 foot freshwater bream
  2. a couple of cloves of garlic


  1. Prepare the fish (don't use frozen - it's not the same), make 2 rows incisions along the spine along the body on both sides of the fish. Use a 2-3 inch deep baking sheet. Put the cut up pieces of garlic in the incisions you made and rub the bream with salt (don't overdo it). Don't cut any of the bream's parts off (head in particular). Lower it onto the baking sheet and fill it 1/2 inch high with water from the tap. Then begin roasting on the mid shelf in the gas oven (sorry, can't tell you for sure what the temperature is on electrical, but a 425 Celcius should be about right). Keep taking the bream out every half hour or so (20 mins may be better) and pour the fish-soaked water from the baking sheet over the fish thoroughly. Overall, it should be done in about an hour and 20 mins, but that is dependent on your stove, temerature and fish mass. Just keep checking on it every 20 minutes and you'll see when it's getting there (golden skin getting somewhat slightly crunchy is a usual sign). When done baking, let it cool a little and drain the water (since it's basically an equivalent of fish soup by then, you might want to save it for something else). Now, if it really distrubs you eating something that is staring back at you, you can cut off its head and remove the fins, since they contain those stubby nasty little bones in the flesh. Cut into pieces of desirable size and serve cold either with a tomato or onion sause or sour cream. Thus you have a moist dish with no added fat and plenty of phosphorus that is so good for your brain. Note that you can use fish smaller than 1.5 foot long, but it will be a torture eating it because breams are so bony.
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