How to cook Baked Whole Fish with Raisins and Pine Nuts
- 1 whole sea bass (or sea bream, walleye, etc.), about 1 pound
- 2 slices bread without crust (I used Russian black bread)
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 1/2 teaspoon capers
- 2 tablespoons pine nuts
- 3 teaspoon raisins
- 1/2 teaspoon curry
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon lemon zest
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven at 390°F (200°C).
- Carefully clean the fish, remove the entrails and gills, cut off fins. Rinse the fish under running cold water and pat dry with paper towels.
- Rub the fish with salt and pepper inside and out, drizzle with lemon juice and set aside to marinate.
- To prepare the stuffing, in a frying pan heat 2 tablespoons of olive oil, add the chopped onions and garlic and fry over medium heat until soft and translucent.
- Add the raisins, pine nuts, capers, curry, lemon zest and rosemary. Stir-fry for 2 minutes.
- Add the crumbled bread and continue to stir fry 1 minute more.
- Grease a baking dish with olive oil and lay the fish.
- Fill the belly cavity with stuffing and the remaining stuffing spread on top of the fish.
- Bake in a preheated oven until fish flesh can easily be broken-up with a fork, for about 20 minutes.
- Serve the baked see bass hot and garnish it with lemon slices and greens.
The Baked Whole Fish with Raisins and Pine Nuts
is a very affordable dish. So quick and easy to cook.
This recipe for Baked Whole Fish with Raisins and Pine Nuts serves/makes: 2 servings
The Baked Whole Fish with Raisins and Pine Nuts recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Baked