Sea Bream stuffed with seafood

Ingredients

• 1 pièce (≈1,2 kg) Whole sea bream (Scaled, gutted, cleaned)
• 2 gousses Garlic (Minced)
• 2 c. à soupe White vinegar
• 2 c. à soupe Fresh parsley (Chopped)
• 2 c. à soupe Fresh cilantro (Chopped)
• 1 c. à café Spice blend (paprika, cumin, sweet pepper) (From the Larissa info bar)
• 2 c. à soupe Tomato paste
• 1 c. à café Salt
• 1 c. à café Dried oregano
• 3 c. à soupe Extra virgin olive oil
• 2 pièces Firm-fleshed tomatoes (Core and slice thinly)
• 200 g Squid (rings) (Cleaned)
• 200 g Peeled shrimp (Deveined)
• 50 g Rice vermicelli (Chinese noodles) (Soaked 5 min in hot water then drained)
• 2 c. à soupe Provençal persillade (Mix of chopped parsley + chopped garlic)
• 1 c. à café Additional oregano (For finishing)

Instructions

1. Prepare the marinated sauce

   In a bowl, combine the minced garlic, vinegar, parsley, cilantro, spice blend, tomato paste, salt, oregano and olive oil. Blend using an immersion blender or finely chop by hand.

   Time: PT10M

2. Clean the sea bream

   Rinse the sea bream under cold water, remove any remaining innards, pat dry with paper towels. Ask your fishmonger to clean it if needed.

   Time: PT5M

3. Prepare the tomato bed

   Core the tomatoes, cut into thin slices and arrange in the baking dish. Lightly brush the slices with a bit of the marinated sauce.

   Time: PT5M

4. Prepare the seafood stuffing

   Heat the remaining sauce in a sauté pan over medium heat. Add the squid and shrimp, sauté until colored 3‑4 min. Stir in the pre-softened rice vermicelli, cook another 5‑6 min while stirring. Add the Provençal persillade, adjust seasoning.

   Time: PT12M

   Temperature: Medium

5. Stuff the sea bream

   Open the sea bream widely, leaving the belly open. Fill the cavity with the seafood stuffing. Brush the outside of the sea bream with the remaining sauce, sprinkle with a little additional oregano.

   Time: PT5M

6. Oven cooking

   Place the stuffed sea bream on the tomato bed in the dish. Bake in a preheated oven at 180°C for 40 minutes, until the flesh easily flakes with a fork and the skin is golden.

   Time: PT40M

   Temperature: 180°C

7. Rest and serve

   Remove the dish from the oven, let rest 5 minutes before serving. Cut the sea bream into portions and place on the tomato slices.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole sea bream: Sea bass, Sea bass
• Instead of Garlic: Garlic powder (1 c. à café)
• Instead of White vinegar: Apple cider vinegar
• Instead of Fresh parsley: Cilantro
• Instead of Fresh cilantro: Parsley
• Instead of Spice blend (paprika, cumin, sweet pepper): Herbes de Provence
• Instead of Tomato paste: Crushed tomatoes
• Instead of Dried oregano: Thyme
• Instead of Extra virgin olive oil: Canola oil
• Instead of Firm-fleshed tomatoes: Roma tomatoes
• Instead of Squid (rings): Cuttlefish
• Instead of Peeled shrimp: Prawns
• Instead of Rice vermicelli (Chinese noodles): Thin spaghetti (gluten)

Equipment Needed

• Oven
• Baking dish (roaster)
• Sauté pan or large skillet
• Chef's knife
• Cutting board
• Immersion blender or hand chopper
• Kitchen brush
• Wooden spoon
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Cooking the squid and shrimp (do not overcook)
• Oven cooking: maintain 180°C and 40 minutes to prevent the fish from drying out

Chef Tips from the Video

• Use very fresh parsley and cilantro for maximum aroma.
• Brush the sea bream both inside and out for even flavor.
• Serve with a drizzle of fresh lemon juice to enhance the marine notes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the refrigerator.

Freezer: Can be frozen for up to 2 months, well wrapped. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinated sauce the day before and keep it refrigerated.
• Soak the vermicelli ahead of time, then drain and keep in a covered bowl.