Rolled king george whiting stuffed with prawns

Rolled king george whiting stuffed with prawns

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This is a really simple and fun recipe with a little bit of class that is not going to take you hours to prepare: it can literally be cooked in twenty minutes. The sauce can be omitted and the seafood baked in the oven with a bit of olive oil and a squeeze of lemon.

Ingredients

Quantity Ingredient
olive oil, for cooking
300g raw prawns, peeled and deveined
1/2 red onion, diced
3 garlic cloves, thinly sliced
1 free-range egg
80g fresh breadcrumbs
1 lemon, juiced
4 large whiting fillets, skin and tail left on
salt
250ml Napoli sauce
100g baby green olives, pitted
1 cherry tomatoes
1 basil leaves, ripped
1 tbsp capers, rinsed and drained
freshly ground black pepper
caster sugar

Method

  1. Preheat the oven to 190°C.
  2. Heat a little olive oil in a frying pan over high heat. When the pan is very hot, add the prawns and fry briefly to gain a bit of colour but don’t cook through, about 10 seconds will do. Remove from the pan and set aside in a bowl.
  3. Add the onions and garlic to the pan and cook until the onion has softened, then remove and add to the bowl with the prawns. Transfer to a food processor and process until to make a very coarse puree. Add the egg and breadcrumbs and pulse again until the mixture comes together. Add the lemon juice, then transfer to a bowl and refrigerate until needed.
  4. Remove the small pin-bones from the whiting with fish pliers. Place the fillets, skin side down, on a clean work surface and season with salt.
  5. Spread the prawn mixture evenly along the flesh-side of the fillet. Starting from the thick end, roll it toward tail so you get a nice cylinder. Secure the roll with a skewer or toothpick and place upright on a tray. Repeat with each fillet.
  6. Place the napoli sauce in a mixing bowl with the olives, cherry tomatoes, basil and capers. Season with salt, pepper and the sugar. Spoon the sauce around the whiting and bake in the oven for 10 minutes. The fish and sauce can be served with a green salad.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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