Stuffed sea bream recipe

Stuffed Sea Bream recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and impressive seafood dish? Look no further than this stuffed sea bream recipe. This recipe combines the delicate flavors of sea bream with a savory stuffing, creating a mouthwatering meal that is sure to impress your guests. With a crispy exterior and tender, flaky flesh, this dish is perfect for special occasions or a fancy weeknight dinner. Whether you're a seafood lover or just looking to try something new, this stuffed sea bream recipe is a must-try.

Keywords: stuffed sea bream, seafood dish, savory stuffing, crispy exterior, flaky flesh.

stuffed sea bream recipe details

Stuffed sea bream recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

1	sea bream, approx 1kg, scaled, cleaned and backbone removed
	For the Stuffing:
1 slice(s)	bread, soaked in milk
	fresh mushrooms, chopped
	finely parsley, chopped
1 tbsp	butter
	fresh nutmeg, grated, to taste
	salt and fresh ground pepper, to taste
2 medium	eggs, beaten
2 tbsp	fresh Parmesan cheese, grated
1 small	onions
	For cooking:
	butter
	fresh mushrooms
10	tiny onions
100 ml	white wine

Instructions

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Mix the stuffing ingredients together in a bowl and stuff into the body of the fish. Push a few cocktail sticks through the belly of the fish to hold it together. Set aside.

Melt the butter in a casserole dish large enough for the fish and fry off the tiny onions and mushrooms until the onions are browned. Place the fish in the dish with the wine.

Cook for about 20 minutes or until the skin of the fish is golden and the flesh tender.

Cut in to portions and serve immediately with vegetables of choice.

About the recipe:
A dish from Malta where they would use a blue-grey bream called Dentex or Dentice, native to the Mediterranean

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a