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Baked Fish Stuffed with Herbs
Egyptian Seafood Dish
675-900g/1 1/2-2lb Trout, grey mullet or whiting
6 medium onions, sliced
3 Tbls. oil
2 cloves, garlic (Crushed)
1 1/2 tsp. tumeric
1/2 tsp. Salt
bunch fresh fenugreek,chopped or bunch of fresh parsley,chopped, and
a pinch of ground fenugreek
juice of 3 lemons
lettuce leaves, shredded
lemon slices


Cut the fish open on the underside from head to tail, leaving the head on. Gently press out the backbone and remove any remaining bones. Place in an ovenproof dish. For the Stuffing, fry the onions in the oil until golden brown. Add the garlic, tumeric and salt and fry for 1-2 min longer. Mix in the fenugreek or parsley and ground fenugreek and lemon juice. Cook for 3 minutes. Push the stuffing inside the fish, reserving a little to cover the top layer of skin. Cover with foil, and bake at 375 degrees for 20 minutes, then uncover for 10 minutes until the flesh is cooked. Carefully remove the layer of stuffing covering the skin. Serve the fish on a bed of shredded lettuce, garnished with the lemon slices.
Preparation Time: Serves: 4-6
Recipe Origin: Egypt
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