Stuffed whole sea bream

Served with roasted herbal potatoes and samphire grass served with beurre blanc sauce.


  • whole sea bream around 500g
  • 6 raw prawns
  • 300 g mussels
  • 300 g cockles
  • 50 g cous cous
  • small bunch of parsley
  • homemade fish stock
  • bouquet garni
  • salt and pepper
  • 5 g butter
  • 50 ml boiling water
  • tablespoon olive oil
  • 150 g new baby potatoes
  • 3 large sprigs of rosemary
  • 1 large sprig of thyme
  • 3 smashed cloves of garlic
  • 50 ml olive oil
  • salt and pepper
  • 75 ml dry white wine
  • 100 g cold butter
  • 2 shallots
  • white pepper
  • 2/3 juice of 1 lemon
  • 25 ml double cream
  • 50 g samphire grass
  • black pepper


Preparing the sea bream
  1. Scrape the scales off with the back of a knife. With a sharp knife cut along the dark lateral line that runs from head to tail, then cut across the back of the gill cover under the pectoral fin forming a T-shaped cut. Keeping the knife as close to the bones as possible, separate the flesh from the bones. Remove the guts. Now snap the spine at both ends slide the point of the knife between each bone and then using your fingers slowly remove the spine and bones. With a kitchen scissors snip away the rest of the bones and the pectoral fins. Remove any other bones with a tweezers. Now clean the fish until your left with a floppy purse to work with.
To prepare roasted potatoes
  1. Preheat the oven to 220°C and place tray in top half of oven with some olive oil.
  2. Cut the potatoes into bitesize pieces. Chop rosemary and thyme and in a mixing bowl toss herbs and potatoes together with olive oil and salt and pepper. Spread the potatoes evenly on tray and put back into the oven. After 10 mins toss the potatoes and add the smashed garlic cloves. Leave in the oven for a further 25 mins or until lightly golden and crisp.
To prepare the stuffing
  1. Melt the butter in a saucepan and add cous cous, fry for 2mins, add boiling water, stir then leave to rest. Boil the fish stock, add some more boiling water if needed and the bouquet garni. Add cockles first then add cleaned mussels a minute later. Once the shells have opened strain with colander and remove the shells, if any are unopened discard. Remove shells from prawns and roughly chop.
  2. Add all the above ingredients to a mixing bowl and add chopped parsley. Season with salt and pepper.
For the sea bream
  1. Pat the fish dry, season the inside and put the stuffing into the pocket. Using the cocktail sticks close the fish. Brush the skin with the olive oil and season with salt and pepper. Place in the middle shelf of the oven and bake for 20mins.
To make the beurre blanc
  1. Finely chop the shallots and add to a saucepan and dry fry. A minute later add the white wine, pinch of white pepper and lemon juice. Reduce until almost all the liquid has been absorbed. Add the double cream and again reduce until almost dry.
  2. Now remove from heat and once slightly cooled start to incorporate the cold butter in small chunks over a low heat. Using a whisk keep stirring until all the butter has melted. Pour the sauce through a sieve removing any solids and serve immediately.
For the samphire grass
  1. In a pot of unsalted boiling water blanch for 2 minutes, drain, pat dry and place on serving plate with a twist of black pepper.
Plating up
  1. When fish and potatoes are cooked remove from oven, drain any excess oil and place on serving plate with the beurre blanc in a ramekin and samphire grass on the side.

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