If the thought of cooking up a big, beautiful fish leaves you feeling a little bit intimidated then do not fear. Follow this recipe for a novel and tasty take on sea bream. Available on the menu at Rojano’s In The Square.

What you’ll need:

  • 4 x whole gilt head bream (ask your local fishmonger to perform a ‘canoe fillet’ to will remove all the bones and leave a nice space for the stuffing)
  • 100g of best quality potatoes (diced)
  • 110g of chorizo
  • 15g chopped kale
  • 15g chopped spinach
  • 10g fresh lemon juice
  • 10g sherry vinegar
  • 300g of tomato passata

To make the stuffing:

Start by dicing your chorizo and potato into small squares. In a large pan, sweat off the chorizo in a little vegetable oil, just until the oils from the chorizo begin to release.

Next, add the potato. Cook this on a low heat for five minutes. Then de-glaze the pan with the sherry vinegar and lemon juice.

Adjust the seasoning to suit your taste and add passata. Bring to a simmer, allow the liquids to reduce slightly then fold through the kale & spinach. Pull away from the heat and allow this mixture to cool.

Stuffing the Bream:

Start by cutting four pieces of string, each 60cm long. Take your whole fish and (once cooled) stuff the fish with the mixture. Then tie each fish using the string that you have prepared. Season the fish with salt, drizzle with vegetable oil and cook on the BBQ or chargrill. Char the skin and then finish the fish in the oven for around 10 minutes (200 degrees).

For the pesto dressing:

  • 400ml olive oil
  • 150g pine nuts
  • 150g basil
  • 100g spinach
  • 50ml lemon juice
  • 100g parmesan
  • Seasoning to taste

Add all ingredients listed above into a food processor and blitz for 30 seconds. Check the seasoning and spoon this over your bream before serving. Complete the dish with lemon zest, rock salt and olive oil.