Stuffed Fish (popular in various cultures)

Stuffed Fish is a versatile dish found in various cultures, with each region adding its own twist to the stuffing ingredients and cooking methods. Typically, a whole fish is cleaned, deboned (except for the head and tail), and stuffed with a mixture of vegetables, herbs, spices, and sometimes grains or seafood. It’s then roasted, baked, or grilled, resulting in a flavorful, tender fish with a rich, savory filling.

Recipe for Stuffed Fish (Mediterranean-style)

Ingredients:

• 1 whole fish (sea bass, red snapper, or trout), cleaned and scaled
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup breadcrumbs
• 1/2 cup chopped fresh parsley
• 1/4 cup pine nuts (optional)
• 1/4 cup raisins or currants (optional)
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon slices and fresh herbs for garnish

Instructions:

1. Prepare the Fish:

   • Preheat the oven to 375°F (190°C). Clean and pat dry the whole fish. Score the skin with a few diagonal cuts on each side for even cooking and better flavor absorption. Season the inside of the fish cavity and the outside with salt, pepper, and a little olive oil. Set aside.

2. Make the Stuffing:

   • Heat olive oil in a pan over medium heat. Add chopped onions and sauté until they turn soft and golden (about 5 minutes).
   • Add minced garlic and sauté for another minute.
   • Stir in the breadcrumbs, parsley, oregano, thyme, pine nuts (if using), and raisins/currants (if using). Season with salt and pepper.
   • Drizzle lemon juice over the mixture and stir to combine. Remove from heat.

3. Stuff the Fish:

   • Spoon the stuffing mixture into the cavity of the fish. Pack it tightly but ensure the fish can close around the stuffing.
   • Use toothpicks or kitchen twine to secure the fish if necessary.

4. Bake the Fish:

   • Place the stuffed fish on a baking tray lined with parchment paper or foil. Drizzle some more olive oil over the fish.
   • Bake for 25–35 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily with a fork. If the skin is not crispy, you can broil it for the last 3-5 minutes, keeping a close watch to avoid burning.

5. Garnish and Serve:

   • Once done, remove the fish from the oven. Garnish with fresh lemon slices and herbs like parsley or dill. Serve with roasted vegetables or a fresh salad.

Serving Suggestions: This stuffed fish pairs wonderfully with a side of roasted potatoes, a fresh Mediterranean salad, or even a light couscous with herbs and lemon.

Variations:

• Middle Eastern Style: You can use a stuffing mixture with rice, chopped nuts, raisins, and spices like cinnamon, cumin, and coriander for a more aromatic, hearty flavor.
• Indian Style: The stuffing can be a spiced mixture of onions, green chilies, turmeric, cumin, and garam masala.

This dish showcases the delicate balance of flavors between the tender fish and the flavorful stuffing, making it a perfect centerpiece for any special meal!

Read More : Whole Baked Fish (Mediterranean, Middle Eastern)