Name: Stuffed fish
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 100.00 g spinach; 150.00 ml stock vegetable or chicken; 100.00 ml wine white; 40.00 ml butter room temperature; 200.00 ml couscous; 40.00 ml fresh dill chopped; 30.00 ml fresh tarragon chopped; 40.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste; 1 eggs whisked; 750.00 g fish whole, gutted and scales removed; salt and freshly ground black pepper to taste; oil for brushing; lemon slices, to serve

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Ingredients (14)

STUFFING

100.00 g	spinach
150.00 ml	stock — vegetable or chicken
100.00 ml	wine — white
40.00 ml	butter — room temperature
200.00 ml	couscous
40.00 ml	fresh dill — chopped
30.00 ml	fresh tarragon — chopped
40.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper — to taste
1	eggs — whisked

Fish

750.00 g	fish — whole, gutted and scales removed
	salt and freshly ground black pepper — to taste
	oil — for brushing
	lemon — slices, to serve

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Method:

Stuffing Cook the spinach,
squeeze out the liquid and chop
finely. Bring the stock and wine to
the boil and add the butter and
couscous. Bring to the boil once
more, stir well, remove from
the heat, cover and stand for
10 minutes. Fluff the couscous
with a fork and stir in the spinach
and herbs. Season with salt and
pepper and stir in the egg.
Fish Season the fish with salt and
pepper. Fill the cavity with the stuffing.
Brush the fish and a hinged
braai grid with oil. Braai the fish for
15 minutes on each side. Serve with
lemon slices and roast vegetables.