This is a classic recipe from Senegal for sea bream stuffed with peanuts and chillies that's cooked in a coconut milk base.
Sea Bream Stuffed with Peanuts Recipe
1 large sea bream
300g fresh peanuts
2 slices of white bread, crusts removed
100ml coconut milk
1 tbsp tomato purée
1 hot chilli, finely chopped
salt and freshly-ground black pepper, to taste
juice of 1 lemon
Scale and clean the fish then wash thoroughly and set aside.
Soak the bread in the coconut milk then squeeze out any excess and crumble into a bowl. Grind the peanuts as finely as you can and add to the bowl along with the tomato purée and chopped chilli. Season with salt and black pepper to taste and stir to combine.
Season the fish liberally inside and out with salt. Use the stuffing to fill the body cavity of the fish then sew it closed. Set the fish in an oven-proof dish and drizzle over the lemon juice. Transfer to an oven pre-heated to 180°C and bake for 40 minutes, basting frequently with the pan juices.
Serve hot, accompanied by white rice.
For more classic Senegalese recipes, see the Senegalese recipes page part of the Celtnet West African recipes site.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
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