Roasted sea bream with oyster stuffing and fennel hollandaise

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Oyster stuffing is an American idea — they use it to stuff Turkey for Thanksgiving while in New Orleans they enjoy it all year round with a variety of birds. Ask your fishmonger to bone the bream from the belly, leaving it attached at the backbone so it ends up looking a bit like a kipper. The head can be left on or removed depending on how squeamish your guests are.