Baked Stuffed Fish
A Parsi version of a very traditional Indian meal
Serves: 4
Introduction
This is a Parsi version of a very traditional meal, although every community has its own method. In India this would be wrapped in banana leaves rather than tin foil, but foil works just as well at keeping in all the lovely flavours.
Serve with some roasted cauliflower or a Tarka Dhal.
Ingredients
Serves 4 |
| 2 whole sea bream (gutted and cleaned) |
| 1 x Coriander and Mint Chutney (see recipe) |
| 2 tsp salt |
| 4 cloves of garlic |
| Juice of 1 lemon |
| 1 lemon (sliced into rounds) |
Instructions
- Make two deep cuts on either side of the fish and pat with kitchen roll to make sure it is completely dry.
- Rub the fish all over with the salt and lemon juice, and allow to stand for half an hour.
- Dry the fish again, removing any liquid and salt. Lay the fish on tin foil, ready to wrap up after stuffing.
- Stuff the cavity and cuts with the green chutney. Add the garlic cloves and some of the sliced lemon into the cavity, and spread the remaining chutney over the rest of the fish. Add the lemon slices on top.
- Wrap the fish tightly in the tin foil to make parcels.
- Bake in the oven at gas 7, 200°C for 30 minutes or until just cooked through.
