Bream stuffed with couscous

Name: Bream stuffed with couscous
Yield: 1
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)

Cookinero 13 November 2022

For a homemade dinner or lunch, you can cook a delicious bream dish stuffed with couscous, onions, eggs and herbs.

How to cook Bream stuffed with couscous

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!

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)

Bream stuffed with couscous - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fish?

Yes, you can substitute bream with other white fish like sea bass, snapper, or even trout. Adjust cooking time slightly depending on the thickness of the fish.

What can I use instead of couscous?

Quinoa, rice, or even cauliflower rice are great substitutes for couscous. If using rice, pre-cook it before adding it to the stuffing. Cauliflower rice needs minimal pre-cooking.

How long can I store leftover stuffed bream?

Leftover stuffed bream can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to cool it down completely before refrigerating.

Can I freeze the cooked stuffed bream?

Freezing is possible but may affect the texture of the couscous. Wrap the cooked fish tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw completely in the refrigerator before reheating.

What's the best way to reheat the stuffed bream?

Reheat the fish in a preheated oven at 160°C (320°F) until heated through. Alternatively, you can microwave it, but the texture might become less desirable.

What are some good side dishes to serve with this bream?

Roasted vegetables like asparagus, bell peppers, or zucchini are excellent choices. A simple green salad or a lemon-herb rice pilaf would also complement the dish well.

I don't have Imeretian saffron. What can I use instead?

Regular saffron threads, turmeric (for color and a slightly different flavor), or even a pinch of paprika can be used as substitutes for Imeretian saffron.

Can this recipe be adapted to be low-carb?

To make this recipe low-carb, replace the couscous with cauliflower rice. Also, ensure your dried tomatoes are sugar-free.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Uzbek lamb pilaf

Cream soup in a multicooker

Chicken Meatballs

Potatoes in garlic sauce in the oven

Mussels with blue cheese sauce