Bream stuffed with couscous

Ingredients

• bream 1.5 kg
• couscous 3 tbsp.
• onion 1 pc.
• boiled egg 1 pc.
• water (boiling water) 60 ml
• dried tomatoes 2 pinches
• vegetable oil 2 tbsp. l.
• sprigs of dill and parsley 3 pcs.
• sour cream 2 tbsp. l.
• Seasoning "American Grill"
• salt
• fenugreek 1 pinch
• Imeretian saffron 1 pinch
• black pepper (mill)

Cooking

Step 1

Clean the bream from scales, gut, remove the gills.

Step 2

Make oblique cuts along the back.

Step 3

Chop the onion and fry in vegetable oil.

Step 4

Pour boiling water over couscous, cover and leave for 5 minutes.

Step 5

Loosen the couscous with a fork, add the Imeretian saffron.

Step 6

Then fried onions, chopped greens, peppers, fenugreek, dried tomatoes.

Step 7

Add diced egg. Salt. Mix.

Step 8

Lubricate the bream on both sides with sour cream, sprinkle with seasoning, salt a little.

Step 9

Fill the belly of the fish with stuffing.

Step 10

Chop with wooden toothpicks or sew.

Step 11

Cover the baking dish with foil, put the fish. Preheat oven to 180 degrees.

Step 12

Bake for 35 minutes, at the end you can increase the temperature, let the fish brown.

Step 13

Transfer fish to a platter. Garnish with herbs and fresh vegetables if desired. Enjoy your meal!