Whole gilt head sea bream - cleaned

There are many species of bream out there, but this one stands head and shoulders above the rest. It's named after the little gold bar on its forehead. In France, it's the much-loved Dorade.

If you like seabass, you'll enjoy these. They are best cooked whole. Try stuffing them with lemon and herbs and wrapping in foil and baking in the oven. We've also had a lot of enjoyment from making salt-baked sea bream. 

Each pack contains one whole, cleaned and gutted fish
Wonderful when baked whole
1 fish = 1 serving