Baked Fish Stuffed With Vegetables
serves 4
Recipe from Andrew Schloss
Made with leftover curried winter vegetables, this baked whole fish is a snap.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
1 cup reserved vegetables from curried winter vegetables
2 cups cooked basmati rice
2 (1 1/2- to 2-pound) whole fish (such as black bass, red snapper, porgy or bluefish), boned, scaled, degilled and well washed
1 tablespoon olive oil
Juice of 1 lemon
3/4 cup reserved eggplant chutney
timer
prep: 5 minutes
total: 35 minutes
tools
baking dish
instructions
1. If any of the vegetables are in large pieces, cut into bite-size pieces. Mix with the rice and season with salt and pepper.
2. Season the fish inside and out with salt and pepper and rub the skin with the olive oil.
3. Place the fish in a baking dish just large enough to hold them snuggly. Lift the upper fillet of each fish and stuff the interior of each fish with half the rice mixture.
4. Bake in a preheated 375F oven for 25 to 30 minutes until the fish flakes to gentle pressure.
5. Transfer the fish to a serving platter using a large spatula. Pour the lemon juice over all. To serve, remove the head and tail and cut each fish into two pieces.
