Bream with Sage and Onion Stuffing

Name: Bream with Sage and Onion Stuffing
Ingredients: 1 onion, finely chopped; 50 g/2 oz fresh white breadcrumbs; 1 tablespoon fresh chopped sage or 1 teaspoon dried rubbed sage; 1 tablespoon fresh chopped sage or 1 teaspoon dried rubbed sage; 1 sea bream or haddock, about 1.75–2.25 kg/4–5 lb; 1 sea bream or haddock, about 1.75–2.25 kg/4–5 lb; lemon juice; butter; 1 small egg, beaten; 1 tablespoon fresh chopped sage or 1 teaspoon dried rubbed sage; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

A whole baked fish is a rare treat, and sea bass, whole small haddock, and grey mullet are more and more difficult to find. But occasionally one can get a small sea bream or haddock.

Ingredients

1 sea bream or haddock, about 1.75–2.25 kg/4–5 lb

Fish course
Pescatarian

Method

Have a fishmonger clean the fish and remove the scales but leave the head and tail intact.

Set the oven to moderate (180°C, 350°F, Gas Mark 4). Mix together the stuffing ingredients, taking care to season very well. Use this to fill the cavity of the fish. Lay the fish on a piece of buttered foil and brush all over with melted butter. Sprinkle well with the lemon juice and wrap the foil