Stuffed fish

Recipe from: 12/14/2006 12:00:00 AM
stuffed fish

Ingredients 16
Servings 4
Time 5 mins

Ingredients

  • Stuffing
  • 100
    g
    spinach
  • 150
    ml
    chicken or vegetable stock
  • 100
    ml
    white wine
  • 40
    ml
    butter, at room temperature
  • 200
    ml
    couscous
  • 40
    ml
    chopped dill
  • 30
    ml
    chopped fresh tarragon or 15 ml dried tarragon
  • 40
    ml
    chopped parsley
  • Salt and pepper to taste
  • 1
    egg, whisked
  • Fish
  • 750
    g
    whole fish (kabeljou, red roman or monk) gutted and scales removed
  • Salt and freshly ground black pepper to season
  • Oil for brushing
  • Lemon slices for serving
 

Method

30 mins
 
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.
 

Read more on: fish/seafood  |  grill
 

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