Baked stuffed Sea bream
Baked sea bream is simple to prepare and will taste as good as any 5 star restaurant right in the comfort of your own home. They are stuffed with spinach, onions, carrots and peppers. A light and healthy meal all done in under 30 minutes.
I find people are often intimidated when cooking whole fish. Its actually super easy apart from the cleaning part. Leave the scaling and gutting to your local fish monger. Most supermarkets will scale and clean the fish for you so no need to worry there.
Here’s what you’ll need
- Whole Sea Breams
- Tomato
- Small to medium Onion
- Old bay seasoning
- Fish seasoning
- Black pepper
- Butter or olive oil
- Fresh spinach
- Small carrot
- Fresh Thyme
- Red bell pepper
- Scotch bonnet pepper
- Foil paper
Here’s what you do
First, wash your fish with lemon and a little vinegar. This not only cleans the fish, it also cuts any sea smell. Make sure to pat them dry before you add your seasonings.
Next, season your fish inside and out with old bay, fish seasoning and black pepper. Now they are ready to stuff.
Now you want to lay out enough foil to cover each fish separately, creating a “pouch” shape. add a bed of your fresh spinach and then lay your fish on top.
Inside the cavity, layer with sliced onion, bell pepper and spinach. Top your fish with sliced onion, tomato, carrot, scotch bonnet pepper and finish with a slice or 2 of butter or olive oil.
Place your fish in a preheated oven for around 15 – 20 minutes or until the fish is tender. You will smell the beautiful aroma when its done. Finish them off with a nice fresh squeeze of lemon and serve with rice or veg or have it on its own.
Need something to go with this? Why not try my
Bermuda peas n’ rice recipe
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Baked stuffed Sea bream
AuthorsefordCategoryBermudian dishes, dinner ideas, Fish, Lunch ideasDifficultyBeginnerThis light fish is stuffed with spinach, onions carrots and peppers. Baked sea bream is simple, healthy and all done in under 30 minutes.
First, wash your fish with lemon and a little vinegar. This not only cleans the fish, it also cuts any sea smell. Make sure to pat them dry before you add your seasonings.
Next, season your fish inside and out with old bay, fish seasoning and black pepper. Now they are ready to stuff.
ow you want to lay out enough foil to cover each fish separately, creating a "pouch" shape. add a bed of your fresh spinach and then lay your fish on top.
Inside the cavity, layer with sliced onion, bell pepper and spinach. Top your fish with sliced onion, tomato, carrot, scotch bonnet pepper and finish with a slice or 2 of butter or olive oil.
Next, Fold the top and sides your foil into a pouch to seal your fish in. Bake in a preheated oven (350F/150C) for 15 - 20 minutes or until the fish is tender. Finish off with fresh squeezed lemon and serve.
Ingredients
Directions
First, wash your fish with lemon and a little vinegar. This not only cleans the fish, it also cuts any sea smell. Make sure to pat them dry before you add your seasonings.
Next, season your fish inside and out with old bay, fish seasoning and black pepper. Now they are ready to stuff.
ow you want to lay out enough foil to cover each fish separately, creating a "pouch" shape. add a bed of your fresh spinach and then lay your fish on top.
Inside the cavity, layer with sliced onion, bell pepper and spinach. Top your fish with sliced onion, tomato, carrot, scotch bonnet pepper and finish with a slice or 2 of butter or olive oil.
Next, Fold the top and sides your foil into a pouch to seal your fish in. Bake in a preheated oven (350F/150C) for 15 - 20 minutes or until the fish is tender. Finish off with fresh squeezed lemon and serve.
