Pesto Stuffed Roast Bream

Pesto stuff bream

Introduction

Bream has the lot. It’s tasty, versatile and affordable – but quite why we don’t see it more often on our fish counters or restaurant menus is baffling. Every cloud though… all the more for us.

Recommended equipment
Instant read digital thermometer

Pro tip
It’s pretty easy to tell when fish is done because the flesh will have turned from translucent to opaque and will flake easily. For a belt and braces approach though, you might want to consider investing in a food thermometer and checking the temperature of the flesh is at least 145°F before serving.

Ingredients for two

Bream x2, gutted
Breadcrumbs 50g
Pesto 50g
Lemon x1
Red onion x1 small
Parmesan 10g
Seasoning as needed
Fresh herbs optional

Method
Clean the fish’s cavity and season well with salt, pepper and a squeeze of lemon juice. Finely slice your lemon, dice the onion, grate the Parmesan and chop your herbs (if using).

Combine in a bowl with the breadcrumbs and pesto and mix well.

Fill each fish with the stuffing.

Roll out enough tinfoil to wrap each fish well and pour a little white wine onto the sheet before folding over to encase the fish in a parcel.

Bake for 20 minutes in a 180°C oven. Undo one parcel and check it is to your preferred doneness before plating up. If it’s not yet done to your liking, re-seal it and return to the oven for a further 5 minutes.

Serving suggestions
Tomato and herb salsa with cherry tomatoes, olives and parsley
Silky smooth Duchess potatoes and crispy, Parmesan-roasted French beans
Potato gnocchi and butter-poached chestnut mushrooms
Creamy cauliflower mash with crispy tempura carrots and sugar snap peas
Patatas bravas and vegetable crumble