Fresh sea bream stuffed with tomatoes, shallots, garlic, and oven roasted in lightly herbed olive oil. Makes use of sea bream season. Tastes great!
Sea Bream Stuffed With Shallots And Tomatoes
| Main Dish | Low Carb | Low Calorie | Paleo | Fish And Seafood |
Ingredients
- 2 x 450 g sea bream
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ⅛ tsp salt
- For the stuffing
- 20 g (1 small) shallot
- 100 g (1 small) tomato
- 2 x cloves garlic
- pinch salt
- 1 tbsp ghee / butter
Instructions
Preparation
- If it isn't already, make sure the sea bream is descaled and gutted.
- Finely dice the shallot.
- Finely dice the tomato.
- Crush the garlic.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- Melt the ghee in a small frying pan over medium heat. (Number 5.)
- Add the shallots and fry till soft.
- Add the tomato, and fry till soft.
- Remove the pan from the heat and mix in the remaining ingredients: the garlic and salt.
- Step 3
- Mix the olive oil, rosemary, parsley, salt, and lemon juice and rub evenly over both sea breams.
- Step 4
- Place the sea breams on a roasting tray.
- Divide the stuffing ingredients from the frying pan evenly and place half inside each sea bream cavity.
- Step 5
- Place the sea breams in the oven and roast for 30 mins until cooked: a meat thermometer will read 63° C.
- Step 5
- Serve.
Alex