Baked stuffed whole fish

Baked stuffed whole fish

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/4 cup olive oil
2 spring onions, finely chopped
1 large tomato, peeled and diced
2 cups breadcrumbs
1/2 cup pitted black olives, roughly chopped
1/2 cup chopped parsley
1/4 cup pine nuts, (optional)
1 whole fish such as jewfish, snapper or barramundi, scaled and gutted
1-2 teaspoons flaked sea salt
1 red onion, sliced
1-2 bay leaves
a few sprigs fresh thyme

Method

  1. Preheat the oven to 220ºC. Heat the oil, reserving a tablespoon for later, in a frying pan and sauté the spring onions gently for a few minutes until softened and beginning to colour. Add the tomatoes, cook another minute then remove from heat. Stir in the breadcrumbs, olives, parsley and pine nuts.
  2. Pat the fish dry with paper towels and fill cavity with the breadcrumb mixture. Press into a neat shape. Put in a large oiled baking dish, placing any leftover stuffing under the fish. Rub a little sea salt over the fish and scatter with the red onion and herbs. Drizzle with a little extra oil. Bake for 30–35 minutes or until just tender.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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