Baked black bream stuffed with herbs

Recipe uploaded by

olive magazine

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 230C/fan 210C/gas 8. Score the fish in 2cm intervals on both sides and rub a little salt and pepper all over the flesh. Stuff the gut cavity of each fish with a sprig of rosemary and thyme. Scatter the lemon slices and a few sprigs of herbs on a roasting tray and drizzle with olive oil. Put the fish on top and scatter the remaining herbs over. Drizzle the fish with a little more olive oil and season again.
2. Bake for about 15 minutes until the fish is just cooked through and the flesh comes away easily from the bone.
3. Meanwhile, blanch the green beans in boiling, salted water for 2 minutes. Tip in the mangetout, bring back to the boil and cook for another couple of minutes. Drain, rinse under cold, running water and drain again.
4. Just before serving, heat 3 tbsp oil in a large frying pan, add the garlic and cook for a minute. Tip in the mangetout and beans to reheat. Stir in the spinach, a large handful at a time, until just wilted and season. Serve with the bream.

371 kcalories, protein 40.9g, carbohydrate 5.6g, fat 20.7 g, saturated fat 3.2g, fibre 2.8g, salt 0.77 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/4428/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 whole black bream , around 700g each, scaled and gutted
• a few sprigs rosemary
• a few sprigs thyme
• 2 lemons , sliced
• olive oil
• 150g green beans
• 150g mangetout
• 2 garlic cloves , sliced
• 200g spinach

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 2 whole black bream , around 700g each, scaled and gutted
• a few sprigs rosemary
• a few sprigs thyme
• 2 lemons , sliced
• olive oil
• 150g green beans
• 150g mangetout
• 2 garlic cloves , sliced
• 200g spinach

371 kcalories, protein 40.9g, carbohydrate 5.6g, fat 20.7 g, saturated fat 3.2g, fibre 2.8g, salt 0.77 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk