My Baked Christmas Fish

Name: My Baked Christmas Fish
Yield: Serves 8
Ingredients: 3 garlic cloves, finely chopped; 1½ tbsp olive oil; 6 spring onions, chopped; leaves from 3 thyme sprigs; finely grated zest of 1 lime, plus the juice of ½ lime; ½ tsp. ground cinnamon; 50 g (1¾ oz) dried mango; lime wedges, to serve (optional); salt and black pepper; 25 g (1 oz) chopped almonds; 500 g (1 lb 2 oz) spinach, washed and thick stalks removed; 1 whole salmon (about 2.5 kg/5 lb 8 oz., cleaned and gutted; 50 g (1¾ oz) butter; 75 g (2¾ oz) fresh white breadcrumbs; 1 onion, finely chopped; 1 piece of preserved stem ginger in syrup, finely chopped; 2.5 cm (1 in) fresh root ginger, peeled and finely chopped; 1 red chilli, deseeded and finely sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is a wonderful Christmas centrepiece. It’s a very impressive-looking dish, and contains a delicious mixture of sweet and savoury flavours. The combination of spinach and mango may seem odd, but it really works.

Ingredients

1 whole salmon (about 2.5 kg/5 lb 8 oz., cl

Fish course
Preserve
Pescatarian
Spicy
Christmas

Method

First make the stuffing. Put the raisins and mango in a small bowl and cover with just-boiled water from the kettle. Leave to soak for 30 minutes, then drain. Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil and half the butter in a large fryin