Name: Stuffed Fish (Polneti Riba)
Yield: Serves 4
Cuisine: Australian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 tablespoon finely chopped dill; Zest of 1 lemon; ½ cup (90 g) long-grain white rice, rinsed and drained; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil, plus extra for greasing; 1 garlic clove, minced; ¼ teaspoon freshly ground black pepper; Lemon wedges, for serving; Kosher salt; 2 tablespoons finely chopped parsley; 1 medium tomato, seeds removed, finely diced; 4 medium-size whole white fish, such as trout or mackerel, cleaned and trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

I love the simple elegance of this whole fish with rice filling. The presentation of the dish is just so beautiful. My Australian husband fell in love with this recipe when I first made it for him.

Ingredients

4 medium-size whole white fish, such as trout or mackerel, cleaned and trimmed
1 tablespoon extra-virgin olive oil

Method

In a small saucepan, melt the butter over medium-high heat. Add the rice and stir for 1 minute until just toasted. Pour in 1 cup (240 ml) of water and ½ teaspoon of salt. Bring to a boil. Cover with a lid, reduce the heat, and simmer gently without stirring for 15 to 17 minutes, or until all the water is absorbed and the rice is tender. Turn off the heat and let stand, covered, for 5 minutes.</