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Foil-Broiled Bream


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Foil-Broiled Bream 0 Picture


  • 1 cup creamed butter
  • 1 tablespoon minced chives
  • 1 tablespoon minced parsley
  • 1 teaspoon oregano
  • 6 pan-dressed bream - (abt 1/2 lb ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 lemon


Servings 1


Step 1

Before leaving on your fishing trip, make an herb butter by blending the chives, parsley, oregano and creamed butter.

Pack in a small waterproof container, and store on ice. Also carry an 18-inch square of aluminum foil for each bream.

At meal time, spread each piece of foil rather thickly with the herb-butter mixture, leaving two inches of unbuttered border all around. Put a fish on each piece of foil, salt and pepper to taste, and squeeze on a little lemon juice. Then fold the foil around the fish, and double fold the edges to seal in the juices.

Place a cooking grate six to eight inches above the fire, and grill 25 to 30 minutes, turning once. Serve in the foil.

This recipe yields ?? servings.

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