Sea Bream With Walnut Stuffing Recipe

Name: Sea Bream With Walnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts; 1/4 cup sunflower seeds; 2 tsp ground cumin; 1 None small onion, finely chopped; 1 cup fresh cilantro, leaves picked, stems finely chopped; 1/4 cup olive oil; 1 tbsp tahini; 1 None green or red chili, finely chopped, plus extra to serve; 4 (10.5 oz) whole sea bream, flesh scored at 3/4 inch intervals on both sides; None None brown rice, to serve; None None FOR THE TAHINI SAUCE; 1/2 cup tahini; 2 cloves garlic, minced; 1/3 cup lemon juice

Servings: persons

1/2 cup walnuts
1/4 cup sunflower seeds
2 tsp ground cumin
1 None small onion, finely chopped
1 cup fresh cilantro, leaves picked, stems finely chopped
1/4 cup olive oil
1 tbsp tahini
1 None green or red chili, finely chopped, plus extra to serve
4 (10.5 oz) whole sea bream, flesh scored at 3/4 inch intervals on both sides
None None brown rice, to serve
None None FOR THE TAHINI SAUCE
1/2 cup tahini
2 cloves garlic, minced
1/3 cup lemon juice

1
Preheat oven to 350u00b0F. Spread walnuts, sunflower seeds and cumin evenly on a baking tray. Bake for 2-3 mins, until fragrant. Let cool slightly then chop. Transfer to a bowl along with onion, cilantro stems, 1 tbsp oil, tahini and chili.
2
Increase oven to 400u00b0F. Place an oiled rack over a baking tray lined with parchment paper.
3
Season fish then stuff cavity with 1/2 the nut mixture. Place on rack and sprinkle with remaining nut mixture. Drizzle with remaining oil and bake for 12-15 mins, until fish flakes easily when tested with a fork.
4
To make the tahini sauce, combine tahini and garlic in a bowl. Gradually whisk in lemon juice and 1/2 cup warm water, stirring until smooth and thick. Season to taste.
5
Sprinkle fish with cilantro leaves and extra chili and drizzle with sauce. Serve with brown rice.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup walnuts, 1/4 cup sunflower seeds, 2 tsp ground cumin, 1 None small onion, finely chopped, and more.

Yes, Sea Bream With Walnut Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bream With Walnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions