Seabream with peas and dill

Cooking for two was the idea behind this recipe. So I thought something light, healthy and simple to put together. I found some really nice seabream. If you are in the US you can use snapper or seabass.  I love fresh fish with vegetables and fresh dill. Dill my friends is an herb that I highly recommend for fish. It gives a fresh and slightly lemony finish with a hint of anise. It goes hand in hand with the delicate texture of fish. I also had some fresh peas in the fridge… and some gorgeous carrots. By the way, peas, carrots and dill make the perfect veggie side at your dinner table. But that’s a recipe I’ll have to delve into another time.

For the seabream, you can ask your fishmonger to clean the fish. Heads off, descaled and belly cleaned. Now take your fish and wash it thoroughly. Set aside. Put some olive oil in a baking tray and add the carrots, peas, pepper and spring onions. Sprinkle with chopped dill. Season with salt and pepper. Give it all a good stir so the olive oil blends in well. Remember to leave some veggies on the side for stuffing in the fish. Because the fish cooks very quickly, we will give our vegetables a headstart. Stick the tray in the oven for 20 mins at 180 C / 350 F.

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Now its time for the fish.  Grab the veggies you set aside and the onion and stuff them inside the belly of the fish as much as you can.  Use a toothpick to close the vegetables inside the fish.  Insert the toothpick across both outer ends of the fish belly. Push the skin so that it tucks in as much as possible. This way that the vegetables are stuffed nice and tight inside.

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Check your vegetables.  When you think they need another 20-25 mins take the tray out. Place the fish on top and sprinkle with some more dill. At this point if the liquid in your food looks like it’s diminishing a lot, please add a cup of hot water. It’s nice to have a bit of liquid (full of flavor and aromas!) at the end. It goes well on the fish and brings a lot of flavor to your dish. Put your tray back in the oven and cook for another 20-25 mins at 180 C / 350 F. The fish does cook fairly quickly, but cooking times vary from oven to oven. You want to make sure to cook it thoroughly. To check that, try peeling of the big bone in the middle, does it come off easily? Yes? It’s done! If it sticks a little to the meat the fish needs more time.

I find this recipe delicious, let me know how it works for you 🙂

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Serves 2

Time:10 mins preparation, 40 mins cooking

INGREDIENTS

1200 g / 2 lbs 10 oz  Seabream, 2 fish heads off, descaled and belly cleaned (US substitute  Snapper or Seabass)

1/2 bunch dill

3 carrots

5 spring onions

1 red bell pepper

200 g / 7 oz fresh peas

extra virgin olive oil

1 cup hot water

2 toothpicks

 

DIRECTIONS 

Take your fish and wash it thoroughly. Set aside.

Put some olive oil in a baking tray and add the carrots, peas, pepper and spring onions. Sprinkle with chopped dill. Season with salt and pepper. Give it all a good stir so the olive oil blends in well. Leave some veggies on the side for stuffing the fish. Stick the tray in the oven and cook 20 mins at 180 C / 350 F.

To prepare the fish grab the veggies you set aside and the onion and stuff them inside the belly of the fish as much as you can.  Use a toothpick to close the vegetables inside the fish.  Insert the toothpick across both outer ends of the fish belly. Push the skin so that it tucks in as much as possible. Salt and pepper on top.

When you think they need another 20-25 mins take the tray out. Place the fish on top and sprinkle with some more dill. If there is just a little liquid in the tray, add a cup of hot water.

Put your tray back in the oven and cook for another 20-25 mins at 180 C / 350 F or until fish is thoroughly cooked. To check if the fish is cooked, try peeling of the big bone in the middle, if it comes off easily, its done! If it sticks a little to the meat the fish needs more time.

Enjoy.

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