Baked stuffed Cape salmon

Ingredients 15
Servings 6


  • 2
    whole Cape salmon, cleaned
  • 2
    ripe tomatoes
  • 1
    medium onion
  • 125
    fresh black mushrooms
  • 30
    olive oil
  • 100
    butter, softened
  • 15
    each crushed garlic and crushed ginger
  • 1
    lemon, grated peel
  • salt and milled pepper to taste
  • 2
    sprigs lemon thyme
  • 2
  • chilli paste to taste (optional)
  • sprinkling of sugar
  • 3
    bay leaves
  • 60
    white wine, heated


1. Make deep slashes, 2 cm apart, on either side of fish. 2. Chop tomatoes, onion and mushrooms separately in a food processor, using steel blade. Fry half the tomatoes, with onion and mushrooms, in 15 ml (1 tbsp) olive oil for 5 to 6 minutes. 3. Mix remaining oil with butter, garlic, ginger, lemon peel, salt, pepper, herbs and chilli paste (if using). Add sautéed mixture and mix well. Using a broad-bladed knife, press stuffing into slashes. Place any remaining stuffing in stomach cavity. 4. Place fish on foil (see tips). Arrange remaining tomato alongside, sprinkle with sugar, add bay leaves and extra seasoning. Pour rest of olive oil and wine over and close foil, not touching fish. Bake at 180 ºC for 20 to 30 minutes, depending on size of fish. Open foil carefully.

Read more on: fish/seafood  |  bake

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