Remove the entrails from the fish and wash until clean. Make cross cuts on both sides around the stomach area. This time I removed the heads.
Put all the seasonings and the fish in a frying pan and cover with a paper towel. Put the lid on, and turn the heat to high. When it has come to the boil, turn the heat to low and simmer for 15-20 minutes.
While it is simmering, scoop some of the sauce with a spoon and pour it over the paper towel.
Add some leek to a space in the frying pan. It's also nice if you add spinach too.
Story Behind this Recipe
I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.
Make sure you cover it with a paper towel and put the lid on when simmering.