How to cook sea bream with Martin Wishart

[@joshmore7175]

I love how he explains the dish. This is excellent

[@chrissmith7500]

Stunning dish and very well executed absolutely amazing

[@Elizabethlamexa]

Thank you chef! Thumbs up to such a great dish and explanation, extremely professional

[@GentleGrenade]

best method video I've ever seen. Great chef, excellent guidance skills.

[@krishnadhamala7760]

Nice combination chef🙏🙏🙏

[@petermcgibney]

Real good cooking

[@noelwilson5960]

Top of the league. Delicious

[@AstroPhobo]

imprest. great chef simple techniques makes amazing dish

[@AnaSantos-jq4yi]

It’s marvellous, I tried this recipe and it was a success,thanks! Not as stylish as yours (the potatoes....) but delicious 😋

[@rahulsaran8127]

delicious

[@minhnhutnguyen1925]

Great. Fan you

[@pd5156]

Is this a special kind of plastic foil? I have one, but I never cooked with it (just secure plates when I'm marinating something and the put it into the fridge).

[@TheSwdishAtheist]

Most plastic foil used for food are heatproof to well above 100 Celsius

[@sweatnosweat]

I want to work with him!

[@KlingonGamerYT]

mandolins bloody sharpness always worried me never mind ive still got one good thumb

[@florinfrosin6327]

i would have finished the skin with a torch,would be easier to a add a thin comb to the mandolin, other than that outstanding and simple dish

[@godbelow]

welcome to cooking.

[@chrisnkate0900]

thats the same surface of the board he had raw rish on..could of atleast flipped the board...

[@acash93]

I'm sure he washed the board in between the scenes

[@chrissmith7500]

Get a fucking life people like you make me sick Where's your video if your so perfect

[@Masterchief23]

Wow!! Clean and intense flavour dishes. The warm vinaigrette, clean flavour of the fish and the freshness from the vegetable. Then dishes might look simple to prepare but trust me Mark put lots of thinking and effort to make that dishes. (Less is more)

[@asempk]

Michelin star quality??

[@diptastik5651]

"How to cook sea bream with Martin Wishart" What do you do ? Set fire to Martin Wishart and cook the fish on him ?

[@digitalbread4574]

And now you know why these restaurants can charge you $1,000 for a plate lol

[@tirthampal8942]

Can I cook it without Martin Wishart?

[@nitelite78]

The cling film technique is really bad. Waste of money. Just peel straight into the bin.

[@bnadusha]

nitelite78 why is it bad please?

[@jacopog.4557]

@@bnadusha because you are creating plastic waste, which lasts for thousands of years, for no reason!!

[@aaronmoroney2066]

That cling film tip is terrible - so now you can’t compost the peelings, and adding single use plastic to the world

[@RoderickTan-w3o]

Please don't promote the use of plastic wrap to cover and keep a cutting board clean and thus more easily dispose of vegetable peeling; kitchen paper is a much greener alternative. Start thinking about the environment and the effect you are having on the world climate..

[@waterfrontcafe795]

I had to skip, when you put the potato skin and the plastic foil in the bin, you don't ARE a great chef, with moves like that my honorable friend.

[@abloke12]

I've never seen anything as ridiculous as this dish, straw chips on a piece of fish isn't Michelin Star.

[@theexplorerjazzy]

It takes 10 mins to cook and 1 minutes to eat! LOL.

[@Friendly_Satan]

Cooking fish in plastic... Passssss

[@tutr7348]

The moment he removed the skin it was a downer from then on for me

[@gaycha6589]

It’s not called sea bream, that’s not a species. It’s black bream. You don’t say sea tuna, or sea cod, so…. Nice recipe though!