In Tuesday I enjoy a bream, my favorite fish, usually with wild chicories, or with a salad of potatoes, zucchinis, tomatoes, oregano, thyme, onion, or any other simple salad, of course with olive oil.
I cook my bream in the oven's grill, l never fry it, never let it be cooked in its fat or in anything else, I never add garlic or whatever.
The best way to enjoy the subtle taste of a bream is to make it in the grill, 10–15 minutes each side, then serve as it is, or adding just a tablespoon of olive oil and some lemon drops.
I like wine with anything, but I wouldn't say no to a nice beer with my bream. A slice of fresh whole wheat bread is also necessary!
