Baked black bream stuffed with herbs
This big sharing dish from Claridge's Mark Sargeant- a whole oven cooked fish that makes a tasty table centrepiece
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- 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.
- Bake for about 15 minutes until the fish is just cooked through and the flesh comes away easily from the bone.
- 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.
- 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
Recipe from olive magazine, June 2007.
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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
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ratings
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
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12 November 2007
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12 November 2007
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09 February 2008
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