Sea Bream Stuffed with Charmoula

How to make Sea Bream Stuffed with Charmoula.

Ingredients: Serves 4

  • 4 whole sea bream gutted and scaled
  • 4 medium potatoes
  • 1 courgette
  • 1 medium beetroot
  • 1 red pepper
  • 1 orange
  • 2-3 sticks of cinnamon
  • 2-3 bay leaves
  • Pomegranate mollasses
  • Salt and pepper

For the Charmoula:

  • 1 handful of coriander, parsley, mint, chives and dill
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1 tbsp of olive oil
  • juice of 1/2 orange

Method:

  1. Preheat the oven to 190° c conventional (or 170° fan).
  2. Make 3-4 slices in the side of each fish.
  3. Slice and par-boil the potatoes for 6-7 mins.
  4. Slice the other vegetables and 1/2 the orange and arrange in a baking dish with the potatoes, the cinnamon, bay leaves and a good glug of olive oil.
  5. Place all the ingredients for the charmoula into a blender and blend into a smooth paste.
  6. Stuff the fish with charmoula and rub the rest liberally into the slices on their sides.
  7. Place the fish on the vegetables and drizzle the molasses and more olive oil across the top.
  8. Season with salt and pepper and add 1-2 tablespoons of water.
  9. Cover with foil and bake for 45-55 mins or until fish is cooked.
  10. Serve and enjoy.
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