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Moroccan sea bream
Delicate North African spices complement the flavour of this fish, which is cooked whole for ease and to maximise flavour.
: 10 minutes
: 1 hour
: 2 servings
1 sea bream
100ml Fish stock
Tsp dried corriander
Half tsp cloves
Half tsp cumin
Half tsp black pepper
Slice the garlic, carrots and onions.
Add to a large saucepan and cook over a medium heat for 5 minutes.
Add the vegetables to a large pyrex dish.
Place the fish on top, season and add the stock. Cook at 170 degrees/gas mark 5 for 1 hour.
Remove from the oven and carefully transfer the fish to a large plate/platter.
Spoon the vegetables around the fish and pour over the stock.
Serving this way allows older kids to serve themselves, whereas you can serve your little ones.
This is a rich in flavour fish dish, which everyone, from adults to toddlers, can enjoy.
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