Sea Bream With Walnut Stuffing

• 1/2 cup walnuts
• 1/4 cup sunflower seeds
• 2 tsp ground cumin
• 1 None small onion, finely chopped
• 1 cup fresh cilantro, leaves picked, stems finely chopped
• 1/4 cup olive oil
• 1 tbsp tahini
• 1 None green or red chili, finely chopped, plus extra to serve
• 4 (10.5 oz) whole sea bream, flesh scored at 3/4 inch intervals on both sides
• None None brown rice, to serve
• None None FOR THE TAHINI SAUCE
• 1/2 cup tahini
• 2 cloves garlic, minced
• 1/3 cup lemon juice

1. Preheat oven to 350u0b0F. Spread walnuts, sunflower seeds and cumin evenly on a baking tray. Bake for 2-3 mins, until fragrant. Let cool slightly then chop. Transfer to a bowl along with onion, cilantro stems, 1 tbsp oil, tahini and chili.
2. Increase oven to 400u0b0F. Place an oiled rack over a baking tray lined with parchment paper.
3. Season fish then stuff cavity with 1/2 the nut mixture. Place on rack and sprinkle with remaining nut mixture. Drizzle with remaining oil and bake for 12-15 mins, until fish flakes easily when tested with a fork.
4. To make the tahini sauce, combine tahini and garlic in a bowl. Gradually whisk in lemon juice and 1/2 cup warm water, stirring until smooth and thick. Season to taste.
5. Sprinkle fish with cilantro leaves and extra chili and drizzle with sauce. Serve with brown rice.

walnuts, sunflower seeds, ground cumin, onion, fresh cilantro, olive oil, tahini, green, bream, brown rice, tahini sauce, tahini, garlic, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34783 (may not work)