Baked Stuffed Sea Bream

Preparation info

  • 4

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • One 3–4 lb. sea bream (cleaned)
  • 3 rashers streaky bacon


Scale the fish and trim the fins and tail. Leave the head on, but remove the eyes. To make the stuffing, melt the margarine in a pan, add the chopped onion and celery and fry gently for about 3 min. Add the rice and remaining ingredients and mix thoroughly over the heat for 2–3 min. Stuff fish with some of the mixture and spread the remainder over the bottom of a shallow fire-proof dish. Place