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Plonk Colin McGurran's whole, pastry-encased bream in front of diners and they are sure to be impressed. Once the fillets are removed it transforms into an intricate, restaurant-style seafood dish - with a dazzling squid ink sauce and spinach for accompaniment. If you can't get hold of Noilly Prat for this baked bream recipe you can use any good quality dry vermouth.
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