Whole sea bream

Use the same weight; score the skin and cook for a similar time, checking that the flesh at the bone is opaque.

Use the same weight; it is oilier and stronger, so reduce cooking by a few minutes and serve with lemon.

Use the same weight of any firm whole fish; adjust cooking by thickness, not just weight.

Use the same weight in thick slabs, scored; simmer 5–8 minutes only, as it softens rather than flakes.

Use the same weight in large florets; parboil 5 minutes, then simmer in the sauce until tender, about 10 minutes longer than fish.

Use the same weight in chunks; pressure cook until tender first, then simmer in the sauce for 10 minutes to absorb spices.