Wonderful way to cook bream, a lovely, firm flavourful and unavoidably spiky fish.
The avegolemono sauce is a creamy one, achieved in a carbonara like fashion, delicate flavoured the braised vegetables create a very pleasing melange to fill it out. Although possibly a potato wouldn’t go a miss.
The fish can take a little more heat, a, a little more golden, at the start than I gave it credit for, and the sauce would benefit from thickening a little, I think. Otherwise lovely.
From Venice to Istanbul – Rick Stein, pg. 209