Stuffed fish

YOU
4 servings Prep: 5 mins, Cooking: 30 mins

By Food24 November 03 2009
Recipe Disclaimer
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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.



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