Label
All
0
Clear all filters

Baked fish Stuffed with Rice and Dates

Rate this recipe

banner
Preparation info
    • Difficulty

      Medium

Appears in
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.

Ingredients

  • 1 whole fish, such as salmon or bass, weighing at least 1.25 kg/ lb after gutting
  • juice of

Method

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, pla

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title