Whole Baked Sea Bream with Roasted Vegetables & Puy Lentils

Ingredients

• Whole sea bream, scaled and cleaned, with the heads removed if you prefer.
• 2 lemons, one sliced and one cut into wedges
• A handful of fresh herbs - parsley, dill, chervil are all good
• 1 x 750g butternut squash, peeled and seeds removed and sliced into slices or moons 1cm thick
• 2 red onions, peeled and quartered with the root trimmed but intact
• 2 tsp olive oil
• 1 tsp ground cumin
• Salt and black pepper
• 1 x 250g pack of ready cooked puy lentils, unopened
• A few chilli flakes if you like

One bream usually serves 1-2 people, and can be served as fillets or whole.

1 butternut squash will serve around 4 people along with the red onions and lentils.

Method

First roast the vegetables. Line a large baking tray with bake o glide. Add the prepared squash, red onions, lemon wedges, sprinkle with the ground cumin and toss with the olive oil. Roast in the AGA roasting oven for 30 mins.

Warm the lentils in the pouch by placing in the Simmering or Warming oven while the vegetables roast.

Meanwhile, prepare the fish by seasoning with salt and stuffing with the herbs and slices of lemon. Make three cuts into the flesh along the bone - this will help the fish cook faster. Lay the fish on a baking tray, lined with bake o glide or foil.

Once the vegetables have been roasting for 15 - 20 mins, bake the fish in the Roasting oven for 10 - 15 mins or in the Baking oven for 15 - 20 mins. Check the fish is cooked and remove the fish, vegetables and lentils from the ovens.

Open the lentils and tip over the cooked vegetables, season with salt and pepper and serve on a medium sized warmed platter if you like.

To serve, either place the whole cooked fish in the middle of the vegetables, place in the middle of the table and let everyone tuck in.

To serve the fish as fillets, use a spoon to peel back the skin, then gentle cut down the backbone and lift the fish off to the side. Place the fish pieces on to to the lentils, add a few chopped herbs and lemon and serve.

Variation

Omit the fish and add a packet of sliced halloumi, olive oil and chilli flakes to the cooked vegetables and
lentils then grill for a few minutes until golden.

Serve with some tzatziki style dressing made with greek yogurt, garlic, mint and a little salt.

AGA Demonstrations

This recipe was produced by Naomi Hansell - @nahansell_inspiringcooking as part of our AGA cookery demonstrations for 2023. To find out when our next online demonstration is, please visit our page. Alternatively please contact info@edwardsandgodding.co.uk for more information.