Name: Tray-baked whole fish with citrus couscous stuffing
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 30 gram butter; 2 shallots, peeled and diced; 1 clove garlic, crushed; 1 teaspoon fennel seeds; 1 lemon – zest and juice; 1 orange – zest and juice; 1 cup couscous; 3/4 cup boiling water; 1 tablespoon chopped dill, plus extra for garnish; 1 egg, lightly beaten; 1/2 cup toasted almonds; 2 whole snapper or similar firm white fish (cleaned and de-scaled); sea salt and pepper to taste; green beans or salad greens to serve

Tray-baked whole fish with citrus couscous stuffing

This beautifully flavoured tray-baked whole fish recipe has a tasty citrus couscous stuffing and is perfect accompanied with a fresh salad. Serve for an aromatic family meal

Serves 4

Cook

Ingredients

30 gram butter

2 shallots, peeled and diced

1 clove garlic, crushed

1 teaspoon fennel seeds

1 lemon – zest and juice

1 orange – zest and juice

1 cup couscous

3/4 cup boiling water

1 tablespoon chopped dill, plus extra for garnish

1 egg, lightly beaten

1/2 cup toasted almonds

2 whole snapper or similar firm white fish (cleaned and de-scaled)

sea salt and pepper to taste

green beans or salad greens to serve

Method

1.Pre-heat the oven to 190ºC. Line a large roasting dish with baking paper.

2.Heat the butter in a large frying pan and sauté the shallots, garlic and fennel seeds over a low heat until softened and fragrant. Add the citrus zest and couscous and stir well to coat the grains.

3.Squeeze the citrus juice into a jug and add boiling water to make 1 cup in total. Pour over the couscous mix and cover the pan. Remove from the heat and let stand for 5 minutes, then fluff up with a fork. Stir in the dill, egg and half the almonds and mix well.

4.Stuff the fish cavity generously with the couscous then tie the fish together with kitchen string. Drizzle with olive oil and season with dill, sea salt and pepper.

5.Bake the fish for 15 minutes then carefully turn the fish and cook for a further 15-20 minutes until the fish flakes at the centre of the spine.

6.Serve the fish on platters with extra citrus for squeezing, green beans and the remaining toasted almonds.