Sea Bream With Walnut Stuffing

Name: Sea Bream With Walnut Stuffing
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

14 ingredients

5 steps

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

Directions

1

Preheat oven to 350°F. 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 400°F. 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.