Stuffed Grilled Sea Bream
The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.
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Cooking tools:
- Grill pan
- Baking dish
- Baking sheet
- Aluminum foil
- Plastic wrap
- Pastry brush
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Pepper mill
- Oven
- Stove
- Plate
Ingredients
- 1 large red bell pepper
- 4 plum tomatoes, halved lengthwise and seeded
- 6 tbsp. extra-virgin olive oil
- Salt
- freshly ground black pepper
- 1 large shallot, peeled and finely chopped
- 12 niçoise olives, pitted and coarsely chopped
- 2 anchovies, finely chopped
- 4 (1-lb.) sea bream, porgy, or sea bass, deboned, with heads removed
- 6 small leeks, trimmed and cut in quarters lengthwise
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup dry white wine
- 1 shallot, peeled and minced
- Pinch saffron, crumbled
- 8 Tbsp. chilled butter, cut into small pieces
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