Baked Stuffed Fish Recipe
The baked and stuffed fish is a flavorful and filling preparation that can be made with any fish of choice. stuffed with a paste of chutney of coriander leaves with curd, mint, onions, coconut and spices, the baked stuffed fish can be served with a side salad or cous cous.
Ingredients
| Whole fish | 1000 Gram | |
| Coriander leaves | 1 Bunch (100gm) (For the chutney) | |
| Mint leaves | 1 Bunch (100gm) (For the chutney) | |
| Coconut | 1 , grated (For the chutney) | |
| Curd | 100 Gram (For the chutney) | |
| Salt | To Taste (For the chutney) | |
| Cumin seeds | 1 Teaspoon (For the chutney) | |
| Ginger | 1 Inch (For the chutney) | |
| Garlic | 10 Gram (For the chutney) | |
| Onion | 50 Gram (For the chutney) | |
| Green chillies | 8 (For the chutney) | |
| Oil for brushing | ||
Directions
Clean and wash the fish.
Make 4 deep incisions on either side and keep aside.
Pick and wash the coriander and mint leaves, discarding the hard stems.
Grind together the mint leaves, coriander leaves, salt, cumin seeds, curd, grated coconut, onion, ginger-garlic and green chillies, using a little water, if required to make a thick paste (chutneyl .
Coat the fish well with the chutney, on both sides, stuffing a little chutney in the incisions.
Pre heat the oven on 'convection' at 180°C, with the lightly greased metal tray, placed on the high rack.
Place the fish on the hot metal tray, brush with a little oil and bake at 180°C for 20:00 minutes.
Turn the fish over, halfway through cooking time.
Make 4 deep incisions on either side and keep aside.
Pick and wash the coriander and mint leaves, discarding the hard stems.
Grind together the mint leaves, coriander leaves, salt, cumin seeds, curd, grated coconut, onion, ginger-garlic and green chillies, using a little water, if required to make a thick paste (chutneyl .
Coat the fish well with the chutney, on both sides, stuffing a little chutney in the incisions.
Pre heat the oven on 'convection' at 180°C, with the lightly greased metal tray, placed on the high rack.
Place the fish on the hot metal tray, brush with a little oil and bake at 180°C for 20:00 minutes.
Turn the fish over, halfway through cooking time.
Chef
