Black bream has delicate, sweet flavor. Make a fillet by cutting from the tail and let the knife run all the way at the top of the fish’s head.
Pull out the bones.
Wrap the fillet into the cling film with basil leaves and some olive oil, add salt and pepper.
Start poaching it in lightly boiling water for 8 to 10 minutes.
Take a hot pan with some olive oil. Put baby onions and chunky streaky bacon into the hot pan. Roll them over.
Add some fresh thyme and peas. Season. Put it on a plate. Take out the slice of the black bream and put it at the top. Add some extra virgin olive oil for amazing flavor. Cook this recipe with a photo! Done!