Easy Recipe: Baked fish with a coriander and nut stuffing

                                                   Baked Salmon Stuffed With Spinach & Cream Cheese

Let's enjoy cooking !!

Here is a quick and particularly delicious way of preparing fish. I like to use sea bream but you can also use grey mullet, or pike if you happen to catch one. Its delicate and firm white flesh is ideally suited for the stuffing.

Serves 2

sea bream 2, each weighing 400-500g, scaled and gutted

For the stuffing

walnuts 30g, ground medium fine
garlic 5 cloves, peeled
fresh coriander 1 bunch (200g on the stalk), most of the stalk discarded
onion 1 small
tomato 1 small, diced into 5mm cubes
pine nuts 30g , ground medium fine
ground coriander ½ tsp
ground cumin ½ tsp
finely ground black pepper ⅛ tsp
cayenne pepper ¼ tsp or ½ tsp Aleppo pepper
extra virgin olive oil 60ml
lemon juice of 1, or to taste
sea salt

Method:

Preheat the oven to 200C/gas mark 6.

Put the walnuts, garlic, coriander, and onion in a food processor and grind until fine – do not pulverise into a fine powder as the stuffing should retain a nice crunch. Transfer to a mixing bowl. Add the tomato and pine nuts, the spices, olive oil and lemon juice. Season with salt to taste and mix well. Taste, adjust seasoning if necessary.

Pat the fish dry with kitchen paper and rub with a little salt, both inside and outside. Put half of the stuffing inside each fish. Press the opening shut over the stuffing and score one side of each fish to have two diagonal lines in the fattest part.

Drizzle a little olive oil inside a baking dish and lay the fish onto it. Wrap any leftover stuffing in aluminium foil and place next to the fish or on another tray. Bake in the preheated oven for 20 minutes. The fish should be just done. It will be rubbery if it is overcooked. Serve hot, warm or at room temperature.