Tuesday, 15 October 2013

Recipe - Stuffed Bream with White Bean Mash

Do you want to learn about my shopping habits? I expect that you do and even if you don't, I'll tell you anyway. I don't think about what to cook and then buy the ingredients anymore. I go to the reduced section and think about what I can make. That, a slight preoccupation with eating less meat and recent bean-mania decides my meals. My method also nullifies the Explorer's 'it's a false economy!' chat. So, I gutted and stuffed a bream then mashed some beans. What of it?
Stuffed bream with roasted courgettes and white bean mash
1 courgette, sliced
Half an onion, sliced

Place the vegetables in a dish and drizzle with oil and season. Place into an oven preheated to 200 for about ten minutes.

1 dessert spoon capers
1 dessert spoon black olives
2 garlic cloves, peeled and left whole

Scatter the ingredients over the courgette and stir well.

Half an onion, sliced thinly
1 sprig rosemary
Bunch of parsley
Half a lemon, sliced into 6
1 sea bream 

Stuff the bream with the onion, 3 slices of lemon and the herbs. Season well.
Place the remaining lemon slices on top.
Place the fish on top of the courgettes.
Return to the oven for ten minutes until the fish is cooked.

1 can haricot beans
1 can butter beans
1 onion, chopped
2 cloves garlic, crushed
1 sprig rosemary
Olive oil 
Parsley 

Fry the onion and garlic.
Add the drained beans, rosemary and lemon juice.
Add a drizzle of olive oil to loosen and mash.
Season with salt, pepper and lemon juice, to taste.
Add finely chopped parsley.

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