Baked fish Stuffed with Rice and Dates


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

When ordering your fish, ask the fishmonger to remove the backbone from the inside, leave the head and tail on but remove all other fins and descale if necessary.


  • 1 whole fish, such as salmon or bass, weighing at least 1.25 kg/ lb after gutting
  • juice of 2 lemons
  • cups chopped dates
  • 4 pieces of crystallized ginger, finely chopped
  • ½ cup ground almonds
  • 2-3 cups cooked rice (the exact quantity will depend on the size of your fish)
  • 1 heaped tsp ground cinnamon
  • butter
  • 2 lemons or 4 limes, cut into wedges
  • sea salt and black pepper


Rub the cavity of the fish well with the lemon juice and some salt and pepper. To make the stuffing, mix together the dates, ginger, ground almonds, rice and cinnamon. Push 6-8 hazelnut-sized knobs of butter into the mixture and stuff the fish with it.

Butter a large piece of aluminium foil, smother the fish itself in butter and season with salt and pepper. Wrap tightly in the foil, place on a baking tray and bake for 30-40 minutes in an oven preheated to 200°C/400°F/Gas Mark 6. To check if the fish is cooked, push a skewer into it and leave it there for a moment or two; if the skewer is warm or hot when you withdraw it, the fish is done. Serve the fish with warm melted butter and wedges of lemon or lime.