Baked whole line fish with avocado, ham and brown rice stuffing
Prepare 2 or 3 fish if you are catering to serve more people. This dish looks impressive and goes a long way.
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Loading... Ingredients
- 1,5 – 2 kg whole line fish, well cleaned and gutted
- 50 g butter
- salt and freshly ground black pepper
- 125 ml (1/2 cup) dry white wine or vegetable stock
- 1 ripe avocado, peeled and diced
- 2 slices ham, shredded
- 65 ml (1/4 cup) chopped chives
- 15 ml (1 tbsp) chopped parsley
- 250 ml (1 cup) cooked Spekko Saman Brown Rice
- liquid from baking tray
- 15 ml (1 tbsp) flour
- 30 ml (2 tbsp) cream
Stuffing
Sauce
Method
- Preheat oven to 180 degrees C. Place small knobs of butter into the belly cavity of the fish, using half the butter and season with salt and pepper.
- Make the stuffing by mixing together avocado, ham, chives, parsley and Spekko rice and season with salt and pepper.
- Fill the belly and head cavity and sew up opening with needles and thread or use skewers to close fish up.
- Place fish in a large roasting tin, dot with remaining butter, pour wine or stock over fish and cover loosely with foil. Don\’t seal completely – to prevent too much liquid forming. Bake for 35 – 45 minutes until cooked through.
- Strain the baking liquid from the roasting tin into a small saucepan. Spoon a little into a cup and blend with flour to form a paste, mix into the sauce in the pot. Bring to a boil and cook stirring until sauce is reduced to a creamy consistency, season with a little salt and pepper. Add cream and heat through. Pour sauce over fish or serve separately.
- Use any linefish for example hake, Dorado, red snapper, yellowtail or kingklip. Ask your fishmonger to clean and gut the fish for you. Always make sure your fish is very, very fresh.
- Wrapped in tinfoil, this fish can be cooked on a braai.
- The ham can be left out if you don\’t like pork.
- Serve extra Spekko Saman Brown Rice on the side.
- Spekko Long Grain Parboiled Rice works well with this recipe.
From the Spekko kitchen