Although the recipe uses chilli, it is not a spicy dish, the chilli is used only as a flavouring and not for its heat. This recipe can be made using any fleshy fish served whole.
Ingredients:
2 whole Sea Bass, gutted and slit ready to be stuffed.
4-5 green chillies, slit into halves
handful of chopped fresh coriander
Salt for seasoning
Method:
1. Make sure the fish is slit on both sides to make a nice pocket for the stuffing. Stuff each fish with slit chillies and chopped parsley. Season with salt , leave to rest for atleast 30 minutes.
2. Preheat the oven to 200C. Place the fish in an oven proof dish lined with baking paper. Bake for 20-30 mins or until cooked.
3. Serve with wedges, garlic sauce and ketchup.
Ingredients:
2 whole Sea Bass, gutted and slit ready to be stuffed.
4-5 green chillies, slit into halves
handful of chopped fresh coriander
Salt for seasoning
Method:
1. Make sure the fish is slit on both sides to make a nice pocket for the stuffing. Stuff each fish with slit chillies and chopped parsley. Season with salt , leave to rest for atleast 30 minutes.
2. Preheat the oven to 200C. Place the fish in an oven proof dish lined with baking paper. Bake for 20-30 mins or until cooked.
3. Serve with wedges, garlic sauce and ketchup.
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