Chorizo-stuffed sea bream with houmous and beans
- July 2023
- Serves 2 (or 4 as part of a larger spread)
- Hands-on time 30 min, oven time 10 min
Taking inspiration from various parts of the Mediterranean, this chorizo-stuffed bream dish is sunshine on a plate. The flavoursome oil from the chorizo lends its flavour to the fish and houmous, with lightly charred green beans lending fresh smokiness.
Discover more easy whole fish recipes for summer dinners.
- 34g (8.2g saturated)
- 21g (5g sugars)
- 100g chorizo, finely chopped
- 30g sun-dried tomatoes, finely chopped plus 1 tsp of their oil
- 20g pitted black olives, finely chopped
- Finely grated zest and juice 1 lemon
- 1 tbsp finely chopped parsley
- 50g fresh breadcrumbs
- 1 medium free-range egg
- 400g tin chickpeas, drained
- 1 large garlic clove
- 3 tbsp tahini
- 2 small sustainable sea bream, gutted
- 100g green beans
- Flaky salt to sprinkle
- Heat the oven to 200°C/gas 7 or light a barbecue (depending on how you’re planning to cook the fish). Put a frying pan over a low-medium heat and add the chorizo along with the oil from the sun-dried tomatoes. Cook for about 10 minutes – you want the chorizo to have softened and released a lot of oil but not go crispy. Strain the oil from the pan into a small bowl, getting as much of it as you can (as it’s used throughout the dish), then put the fried chorizo in a separate larger bowl and thoroughly mix in the tomatoes, olives, lemon zest, parsley, breadcrumbs and egg. Season with salt and pepper.
- To make the houmous, put the drained chickpeas, garlic, lemon juice, tahini, 3 tbsp water and half the reserved chorizo oil in a blender and whizz until smooth, adding a little more water as needed to get it to the right texture. Season to taste with plenty of salt and pepper.
- If you’re cooking the fish in the oven, line a baking tray with foil, brush with a little chorizo oil and put the fish on top (you can skip this step if cooking the fish on the barbecue). Use a sharp knife to make 3 slashes in each side of each fish, then divide the stuffing mixture in half and use it to fill the cavities of the bream. Brush both sides of the fish with more chorizo oil and sprinkle with sea salt. Put in the oven for 10 minutes or cook on a barbecue for around 5 minutes on each side.
- Meanwhile, put a frying pan over a high heat and, once smoking hot, add the beans with a very small drizzle of chorizo oil. Cook for 2-3 minutes, tossing the pan a couple of times until blackened and blistered all over, then sprinkle with flaky salt. To serve, spread the houmous over a large platter and sprinkle over the beans, then carefully top with the fish, finishing with a final drizzle of chorizo oil.
If you can’t find bream, replace them with small sea bass.
You can stuff the bream and keep them in the fridge overnight – particularly useful if you’re preparing them for a barbecue or a dinner where you need to entertain too.
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