Stuffed red sea bream with olives and rice

We know couscous can be an acquired taste for some so try this alternative. The basmati rice grains are fluffier plus it’s hard to find fault with fresh sea bream baked in olive oil.
By epicure
Published on Wednesday, 05 Mar 2014
Cuisine
African
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

We know couscous can be an acquired taste for some so try this alternative. The basmati rice grains are fluffier plus it’s hard to find fault with fresh sea bream baked in olive oil.

ServesPrep time 10 minutes
Cook time 40 minutes

1 sea bream fillet, cleaned and scaled
5 tsp fresh parsley leaves, chopped
3 tomatoes, cut to wedges
3 celery sticks, peeled and cut to bite-sized pieces
2 preserved lemons, cut to bite-sized pieces, available at Culina
2 cloves garlic, smashed
1 tsp turmeric powder, toasted
pinch salt and pepper
1 cup basmati rice, cooked
1 cup good quality olives, chopped
2 tbsp olive oil

garnish
1 tbsp olive oil
1 tbsp chopped parsley

  • Combine all the ingredients and stuff into the sea bream.
  • Brush the fish with olive oil and bake in a pre-heated oven at 165˚C for 30 to 40 minutes or until the fish is cooked.
  • Top with garnish and serve.