Stuffed Whole Sea Bream (Serves 3-4)

The stuffing for this recipe is inspired by Sabrina Ghayour. I’ve used whole sea bream but any fish such as sea-bass, mackerel or trout works well. Serve with a fresh side salad or some green veg.


  • 2 large whole sea bream (scaled and gutted)
  • Olive oil
  • Salt

For the Stuffing:

  • 75g pine nuts, lightly toasted
  • 1 garlic bulb, peeled and finely sliced
  • 2 red chillies, finely chopped
  • 1 bunch of spring onions, finely sliced
  • 1 bunch of coriander, roughly chopped
  • 4 preserved lemons, finely chopped
  • Pepper


Pre-heat the oven to 200 degrees/gas mark 6 (180 degrees in a fan oven). In a large frying pan, heat a little olive oil over a medium heat. Add the chopped garlic and chillies and fry for a few minutes, stirring well, until the garlic is cooked but not browning. Add the spring onions and the coriander and cook for a further few minutes until they start to soften. Next add the preserved lemon and the toasted pine nuts. Season with a twist of pepper. Give it a good final stir, remove from the heat and allow to cool for 15 minutes.

Line a baking tray with grease proof paper and place the fish in it. Drizzle a little olive oil on their skins and rub with a pinch of salt. Spoon the stuffing mixture into the fish belly cavities. Bake in the oven for 25-30 mins (or until the fish are cooked through).


  • Pine nuts are the edible seeds that come from pine trees (family Pinaceae, genus¬†Pinus).
  • Studies indicate that including pine nuts in your diet may help with weight management as they lead to the release of high amounts of cholecystokinin (CCK), an appetite-suppressing hormone.
  • They are also a source of magnesium, a mineral essential for over 300 enzymatic processes in the body.
  • Due to their high oil content, to prevent them going rancid, its best to keep pine nuts in a cool dark place or in the fridge and to consume them shortly have purchasing.
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