Steamed Sea Bream Fillet With a Rich Chorizo Stuffing

Chorizo is the perfect accompaniment to seafood and this chorizo stuffing with added pine nuts and preserved citrus lifts this dish to the next level! 

This dish might sound complex, but it is quite straightforward to make and well worth the effort as the finished result is simply restaurant quality!

seabream with chorizo stuffing

Why sea bream?

Sea bream are a group of compact, medium-sized fish. Most sea bream distributed in Europe are farmed in the eastern Mediterranean. The dense, juicy white flesh is usually sold whole or in fillets. The meaty texture, a clean taste and a delicate flavour make this fish a great choice for any preparation. Grilled on a barbecue, baked in salt, whole with Asian herbs and spices, sea bream is versatile. If sea bream is unavailable, substitute with sea bass or red snapper, as it is often called in the US.

Did you know that these fish start life as males and change sex at about three years of age?

seabream with chorizo stuffing

Steamed Sea Bream Fillet with Chorizo Stuffing

Chorizo is the perfect accompaniment to seafood and this chorizo stuffing with added pine nuts and preserved citrus lifts this dish to the next level!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Fish & Seafood
Cuisine Mediterranean
Servings 2 people
Calories 511 kcal

EQUIPMENT (click pictures for details)


  • 600 gr whole sea bream 2x 100 gr fillet + 65 gr off cut

For the stuffing mix

For the white wine sauce


  • Clean and fillet the fish and use 65 gr of the offcuts for the stuffing mix.
    filleting seabream

Prepare the stuffing mix

  • Toast the pine nuts over a medium to low heat until golden brown and fragrant. Keep aside.
    making a stuffing
  • Sauté the onion and diced chorizo in olive oil. Add the garlic, preserved lemon, kumquats, and red chilli and cook for 2 more minutes.
    Finish the preparation with the black olives, pine nuts, parsley, and mix to combine well. Allow to cool.
    making a stuffing
  • Finely chop the fish offcuts with a knife and combine them with the cream cheese and the cold chorizo mixture. Season to taste with salt, pepper and mild paprika.
    making a stuffing

Stuff the fish

  • Lay a piece of cling film onto a flat surface, brush with a little oil and sprinkle with salt and pepper.
    Place one fish fillet (skin side down) on the cling film and arrange the stuffing mix on top.
    adding stuffing to fish fillet
  • Wrap and roll tightly and refrigerate for 15 minutes.
    wrapping a fish with stuffing

Prepare the white wine sauce

  • Sweat the shallots with a small knob of butter until transparent.
    sweating shallots
  • Add the white wine, bring to the boil, and then add the fish fumet, bring to the boil again and reduce by half.
    making white wine sauce
  • Add the cream and cook for a few minutes until the white wine sauce is light and thick enough to coat the back of a spoon.
    making white wine sauce
  • Finish the sauce with diced cold butter (monter au beurre) and season to taste.
    making white wine sauce
  • Place the fish fillet in the oven or into a steamer basket and cook for 8-9 minutes.
    steaming fish
  • Remove the fish from the cling film and serve with the white wine sauce and a garnish of your choice.
    seabream with chorizo stuffing

Nutrition for 1 portion

Calories: 511kcalCarbohydrates: 7gProtein: 9gFat: 47gCholesterol: 124mgSodium: 553mgFiber: 1gSugar: 4gVitamin A: 1722IUVitamin C: 10mgCalcium: 114mgIron: 1mg
Keyword chorizo, fish dish, seabream, steaming
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