Bream stuffed with walnuts & pomegranates from Simple: Effortless Food, Big Flavours (page 130) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spelt with blackberries, beets, walnuts & buttermilk

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on January 14, 2017

    I’ve never seen bream around here, in fact, we hardly ever see whole fish of any variety (less a geographical issue, we have all kinds of water and fish, more of a podunk market issue), so I was glad to read Westminstress’s idea of a rolled fillet. We had a rather large fillet of rockfish, so I just rolled it in a tiny baking dish, and sliced it in half after cooking. I also like lilham’s idea of sandwiching the stuffing between two fillets, and that probably would have worked better with these meaty fillets. I’m a sucker for this ingredient combination, and it was a winner for both of us. I usually think of pomegranate arils as being more suited to meat or fowl, but they worked so well with the fish. I’d happily make this again. Photo: http://www.chowhound.com/post/january-2017-cotm-simple-fish-roasts-chops-sausages-chicken-1045160?commentId=9940247

  • lilham on January 04, 2017

    Simple, delicious and impressive looking.

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