Stuffed whole fish


Ingredients 24
Servings 6
Time 10 min + standing ti

Ingredients

  • 2
    kg
    fresh whole fish of your choice
  • MARINADE
  • 15
    ml
    crushed garlic
  • 15
    ml
    ground cumin
  • 5
    ml
    paprika
  • 30
    ml
    fresh parsley, chopped
  • 15
    ml
    fresh coriander, chopped
  • 2
    ml
    red chillies, finely chopped
  • 60
    ml
    balsamic vinegar
  • 1
    large lemon (juice and grated zest)
  • 25
    ml
    olive oil
  • 15
    ml
    each of honey and soy sauce
  • 30
    ml
    sherry
  • 60
    ml
    fruit chutney
  • STUFFING
  • 10
    ml
    butter
  • 1
    onion, chopped
  • 125
    g
    fresh mushrooms, sliced
  • 400
    g
    finely chopped spinach, or Chinese cabbage
  • 2
    sticks celery, chopped
  • 125
    ml
    flaked almonds
  • 30
    ml
    fresh parsley
  • 250
    ml
    breadcrumbs
  • 85
    g
    smoked mussels, drained
 

Method

30 min
 
Scale and clean fish, rub salt over and allow to stand for 20 minutes before rinsing well and patting dry. Score deep slashes on either side of fish. Combine all the ingredients for the marinade and stir over low heat until well blended. Pour over fish and marinate for 30 minutes. To make the stuffing, heat butter and sauté onion and mushrooms lightly. Add spinach and celery. Remove from heat and add almonds, parsley, breadcrumbs and mussels. Mix to combine. Remove fish from marinade and fill with stuffing. Wrap in foil, and cook for 15-20 minutes in a preheated oven at 180 ºC. Unwrap and cook for a further 10 minutes under the grill, ensuring that you don't overcook the fish. Heat leftover marinade for 2 minutes. Serve with fish, along with slices of grilled pineapple, potatoes in their jackets, sprigs of fresh herbs and quartered lemons. Serves 6.
 

Read more on: fish/seafood
 

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