I had heard about a Marco Pierre White recipe with Bream and Orange. I gutted my fish and stuffed it with a lot of Bay, Orange and Dill. Set it on some oranges and pillows of dill and Roasted for 20 ish minutes very hot. Crispy skin and juicy flesh.
In the mean time, I made a sauce/salad with the orange juice and zest, Prosecco, sliced fennel, pink peppercorns and capers.
Spicy, citric, fresh and meaty.
Served in a big bowl, shared between two.