Stuffed sea bream

By RIAUD Romy

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Details

servings 2
Level of difficulty Average
Preparation time 25mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Buy your sea bream already gutted and prepared by the fishmonger, ready to cook.

For the filling: In a pan fry about 3 minutes in 2 tablespoons olive oil, the mussels and clams well drained, without turning with a spatula, but by flipping them into the pan (to avoid crushing them!) pepper, salt and pour some in breadcrumbs for a more grilled, crunchy result. Reduce the heat, add the squid in the preparation, mix gently, cover, and remove from the heat.

Step 2

Preheat the oven at 150-180°C.
Place the sea bream(s) in an earthenware dish if possible. Place, inside each fish (in the opening on their tummy) 2 tablespoons of the seafood preparation. Pour over the juice from the mussels and clams (so the fish does not stick to the bottom of the dish). Place in the oven and cook for about 15-20 minutes (depending on the size of the bream).