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Stuffed sea bream
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream
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Ingredients
- 4 slices Parma ham
- 200g smoked Mozzarella, finely chopped
- 8 Basil, leaves
- 4 fresh anchovies
- 4 X 225g whole sea Bream, cleaned, scaled and gutted
- 3 tbsp Olive oil
- 1 tbsp lemon juice
- 1 Aubergine, chopped into large dices
- 2 cloves Garlic, crushed to a paste
- 8 Cherry Tomatoes, sliced in half
- dash of White wine
To serve
Method
1. Preheat the oven to 180C/gas 4.2. Place 1 slice of Parma ham, 50g of the smoked mozzarella, 2 basil leaves and 1 fresh anchovy fillet in the cavity of each sea bream.
3. Line a baking tray with foil and lay the fish on top. Drizzle with the olive oil and lemon juice, and scatter the aubergine, garlic and cherry tomatoes around the fish. Sprinkle over some sea salt, freshly ground black pepper and a dash of white wine.
4. Place in the oven to bake for 20 minutes, or until the fish is firm to the touch, with the flesh opaque and moist.
5. To serve, combine the rocket leaves, parmesan shavings and a drizzle of olive oil in a bowl. Serve the fish with the dressed rocket.
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Latest Comment
Fantastic, great flavours and works just as well with Sea Bass. Perfect for a summer evening.