Seabream is such a versatile fish and alternatively works well with various cooking techniques, such as steaming, frying or baking. No matter the method it retains its beautifully delicate yet firm flakes. Sea bream is best cooked simply, allowing the bream to take centre stage. Score the whole fish and marinate it in olive oil, lemon zest and a touch of garlic and then wrap it loosely in parchment paper in preparation for roasting in the oven. Serve with a wedge of lemon and a fresh zesty salad.