Pesto-Stuffed Roast Bream
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… even more for us!
Instant read digital thermometer
It’s 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
Clean the fish’s cavity and season confidently 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.
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