Whole stuffed roast fish with fennel

Whole stuffed roast fish with fennel

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(1 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal489
  • fat18g
  • saturates2g
  • carbs45g
  • sugars11g
  • fibre9g
  • protein36g
  • salt0.5g
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Ingredients

  • 2 fennel bulbs, halved and finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 large onion, halved and finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 lemons, 1 zested then juiced, 1 cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • pinch of saffron threads
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 250ml chicken or vegetable stock
  • 2 larger or 4 smaller whole fish, cleaned and scaled (we used Anglesey sea bass)
  • small pack dill, finely chopped
  • 2 tbsp toasted pine nuts
  • 250g baby plum tomatoes, halved
  • 1 tbsp currants

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.

  2. Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.

  3. Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin – if it comes away easily, the fish is cooked.

  4. 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.

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Comments, questions and tips

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paiu59
21st Feb, 2015
5.05
Easy but so yummy! I didn't put the currants though.
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