Fennick
Open until 23:00Book a table
Kitchen
How we cook the whole bream
The wood oven, a bed of fennel and eleven minutes. Our head chef explains.
3 min
The bream arrive from the day boats on Tuesday. We scale and gut them, stuff them with fennel fronds and lemon, and season them hard.
Eleven minutes in the wood oven at around 380 degrees, then two minutes resting while the salsa verde is spooned over.
It goes to the table whole. Our servers will fillet it for you if you’d like.
