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Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 1 large whole sea bream, gutted
  • basmati rice (enough for 2)
  • 1 large Romano pepper, halved lengthways and deseeded
  • 12 cherry tomatoes on the vine
  • 6 garlic cloves, whole and skins left on
  • 2 bay leaves
  • a few sprigs of fresh thyme
  • 750 ml vegetable or fish stock
  • 1 dsp tomato puree
  • a pinch of saffron
Baked Bream with Garlic and Saffron Rice
A delicious Mediterranean style whole sea bream!
Baked Bream with Garlic and Saffron Rice Baked Bream with Garlic and Saffron Rice

If I had a signiture dish, this might well be it! Such a glorious combination of Mediterranean flavours and ingredients and so easy to make... baked all together in one pot! And you can't get healthier than this either.... perfect!

  1. Start with a shallow casserole dish, well oiled and sprinkle the rice in to get an even coverage on the base. Pop the fish on top and add in the tomatoes, pepper, garlic, bay leaves and thyme. Season well
  2. Then make up the stock and add in the puree and the saffron. Mix well and pour in with the fish, making sure all the rice grains are submerged
  3. Finally drizzle the fish and vegetables with a little extra virgin olive oil and transfer to a modertae oven (160) for about 15/20 minutes, until the rice has absorbed most but all the liquid and the fish has cooked through. Squeeze the garlic cloves out of their skins and serve with some nice crusty bread
Baked Bream with Garlic and Saffron Rice
A delicious Mediterranean style whole sea bream!
Baked Bream with Garlic and Saffron Rice Baked Bream with Garlic and Saffron Rice

If I had a signiture dish, this might well be it! Such a glorious combination of Mediterranean flavours and ingredients and so easy to make... baked all together in one pot! And you can't get healthier than this either.... perfect!

Prep 20 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 large whole sea bream, gutted
  • basmati rice (enough for 2)
  • 1 large Romano pepper, halved lengthways and deseeded
  • 12 cherry tomatoes on the vine
  • 6 garlic cloves, whole and skins left on
  • 2 bay leaves
  • a few sprigs of fresh thyme
  • 750 ml vegetable or fish stock
  • 1 dsp tomato puree
  • a pinch of saffron
  1. Start with a shallow casserole dish, well oiled and sprinkle the rice in to get an even coverage on the base. Pop the fish on top and add in the tomatoes, pepper, garlic, bay leaves and thyme. Season well
  2. Then make up the stock and add in the puree and the saffron. Mix well and pour in with the fish, making sure all the rice grains are submerged
  3. Finally drizzle the fish and vegetables with a little extra virgin olive oil and transfer to a modertae oven (160) for about 15/20 minutes, until the rice has absorbed most but all the liquid and the fish has cooked through. Squeeze the garlic cloves out of their skins and serve with some nice crusty bread