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Whole fish with mushroom and rice stuffing

Recipe from: 8/6/1992 12:00:00 AM
Ingredients 19
Servings 0


  • 1
    whole fish with head, or two smaller fishes
  • salt and black pepper
  • 100
    uncooked rice
  • 1
    onion, finely chopped
  • 1
    stalk celery, finely chopped
  • 200
    fresh button mushrooms, chopped
  • butter
  • 1
    lemon (grated rind and juice)
  • 50
    pine nuts or chopped almonds
  • oil
  • 80
  • 2
  • 15
    white grape vinegar
  • 5
    Worcestershire sauce
  • 80
  • 5
  • lemon juice


Clean the fish and remove the entrails. Pat the fish dry with paper towelling. Season the inside and outside with salt and black pepper. For the stuffing, cook the rice in salted water until done. Drain. Sauté the chopped onion, celery and mushrooms in a little butter in a pan until soft. Add the rice, season with lemon juice and rind, and salt and black pepper to taste. Stuff the fish with this mixture and close the opening with a needle and thread or secure with cocktail sticks. To cook in the oven: preheat the oven to 180 ºC (350 ºF). Line a baking tray with a sheet of aluminium foil and butter well. Place the fish on top, pour over some lemon juice to taste and dot with butter. Oven roast uncovered until the fish flakes easily when tested with a fork. Brush the fish with the melted butter occasionally during the baking process. To cook on a fire: place the fish on a large sheet of aluminium foil and dot with butter. Pour over a little lemon juice or place a few slices of lemon on top of the fish. Wrap the fish in the foil and grill on both sides until the fish flakes easily when tested with a fork. For the sauce, fry the pine nuts in a little oil until pale brown. Add the remaining ingredients and heat, stirring continuously, until the sauce comes to the boil and thickens slightly. Serve with the fish.

Read more on: fish/seafood  |  bake  |  grill

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