The Cape Bream is a previously undervalued species that occurs in natural abundance and is harvested year round. With its cooking versatility, it is well known within local Western Cape communities and has recently gained mainstream prominence through ABALOBI’s Fish With A Story programme.

Quick ‘n Easy top tip: Simply pan fry with chopped chorizo on a medium heat with a little butter and olive oil until the fish flakes. Add a good squeeze of fresh lemon and parsley. Enjoy with steamed veg, tomato salad and rice.

Or try this RECIPE for Bream, Potato and Spinach Bake