By Weronika
October 13, 2012
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Author Notes: Delicious, juicy fish with a delicate white meat served on roasted zucchini, it's not hard, but impressive dish. The perfect Mediterranean dinner.Weronika

Serves: 2


  • 1 cup broccoli florets steamed
  • 1 cup buckwheat groats cooked
  • 2 tablespoons butter
  • 1 small onion
  • 2 cloves of garlic
  • 4 sprigs fresh parsley
  • 2 tablespoons parmesan
  • 1 cup sour cream
  • 1 small egg
  • 1 zucchini


  • 2 whole sea bream
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 lemon
  • 2 tablespoons butter
  • 2 sprigs parsley
  1. Start by filling done. Steam small broccoli florets. Cook buckwheat according to the instructions on the package. In a small skillet heat the 2 tablespoons of butter. Add chopped onion and garlic, stew for 3-4 minutes. Add chopped broccoli, season with sea salt and freshly ground pepper. Cook over low heat for about 5 minutes.
  2. Buckwheat put into a bowl, add vegetables, chopped leaves of parsley and parmesan. Beaten egg and mix it with sour cream. Add 2 tablespoons of egg/cream mixture to stuffing. Mix and season with salt and freshly ground pepper if necessary.
  3. Wash and dry the fish. On one side make a few cuts with a knife. Drizzle with juice of half of lemon, sprinkle with salt and pepper. Fill in the fish with stuffing . Excess filling left to lay the fish.
  4. Preheat the oven to 430 °. Heatproof dish or dishes grease with oil or butter. Cut zucchini into slices and arrange on the bottom of the vessel alternately (a shell fish). Pour cream and egg over zucchini. Place the stuffing and fish on it. Bake about 15 minutes, reduce the temperature to 350 °. Bake another 15-20 minutes. Serve hot.

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