Awrat mimli

Recipe by Dr Lara Gerada (Stuffed Seabream) 

  • 1 large 'Awrata' (Guilded Seabream) cleaned and de-scaled
  • 1 tbsp olive oil (suitable for baking)
  • 1/2 small onion, sliced thinly
  • ½ spring onion sliced
  • ¼ glass white wine
  • 1 sprig marjoram

For stuffing:

  • 1 small carrot; peeled and grated
  • 2 green olives; finely chopped
  • 1 garlic clove; very finely diced
  • 1 sprig marjoram

1. Perheat oven to 180⁰ C.
2. Mix together in a bowl the carrots, garlic, olives and marjoram. Place this mixture inside the fish pocket (created after cleaning the fish).
3. Place 'awrata' in a baking tray lined with baking paper.
4. Drizzle olive oil  and wine on the fish and add the thinly sliced onion, spring onion and marjoram. Seal the fish in the baking paper by closing it into a parcel. Bake the fish in the centre of the oven for approximately 20-30 min or until the fish meat is opaque and flesh flakes easily.
5. Serve the baked fish. This dish can also be served cold. 
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