Fillet of Wild Sea Bream cooked by Anthony J Sargeant. Filleted by Tony the fish was gently pan-fried skin side down to give a beautiful crisp skin then flipped for the final few minutes. It was served on a bed of leeks along with a few new potatoes and the juices from the pan deglazed with white wine and a little fish stock. It was supper on 20th January 2018. The super fresh wild Cornish sea bream caught by a Day-Boat was bought whole from Barker’s wonderful fish stall in Shrewsbury’s Indoor Market.