Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1.50kilograms whole sea bream weighing about 1.5 kg, cleaned, scaled
- 400grams hake fillet
- 1 bunch flat-leaf parsley
- 2 celery stalks
- 1 red capscium
- 1 preserved lemon
- 3 cloves garlic
- 2tablespoons sunflower oil
- 250grams cooked rice
- 1/2teaspoons ground turmeric
- 1 pinch saffron
- 1/2teaspoons ground ginger
- 1 lemon, juiced
- 2tablespoons olive oil
- 3/4 cup water
- 1 pinch pepper
- 1 pinch salt
Method
Step 1 of 4
Wash the sea bream thoroughly. Mince together the hake, parsley, celery, pepper, preserved lemon and garlic. Heat 1 tablespoon of the sunflower oil in a frying pan, add the mixture, and cook over a low heat, stirring, for 3 minutes. Remove from the pan and leave to cool.
Step 2 of 4
Put the rice, spices, and half the lemon juice in a bowl, then add the cooled hake mixture and combine.
Step 3 of 4
Preheat the oven to 180°C.
Step 4 of 4
Rub the sea bream with the remaining lemon juice, season with salt and pepper, and drizzle over the remaining olive oil, then fill with the stuffing. Put the remaining sunflower and olive oil in a shallow ovenproof dish, pour in the water, and place the stuffed fish in the casserole. Transfer to the oven and cook for 1 hour.
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