Stuffed Baked Kob
I decided to stuff my kob with an amazing stuffing made with fresh breadcrumbs, portabellini mushrooms, fresh herbs and caramelized onion.
Stuffed Baked Kob I decided to stuff my kob with an amazing stuffing made with fresh breadcrumbs, portabellini mushrooms, fresh herbs and caramelized onion. |
| Servings | Prep Time |
| 6people | 20min |
| Cook Time |
| 40min |
|
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Ingredients
Stuffin
- 15ml olive oil
- 2 onionschopped fine
- 2 tablespoons sugar
- 1/2cup water
- 2cups fresh breadcrumbs
- salt and black pepperto season
- handful parsleychopped
- handful corianderchopped
- handful dillchopped
- 2cups portabelinni mushroomschopped
Fish
- 1,8kg pemba bay kobscaled and cleaned
- olive oilto rub
- salt and black pepperto season
- 2 lemonsjuice retained
- sosatie sticksto hold fish together
- foil
Instructions
- In a saucepan, heat the olive oil and saute the onions until translucent. Sprinkle with sugar, add the water and allow to simmer until caramelized. Transfer to mixing bowl.
- Add the rest of the ingredients for the stuffing and mix well.
- Then chop the fish’s head off. Be ruthless.
- Stuff the cavity of the fish (you can cut more along the spine for extra space) with stuffing. The extra stuffing freezes very well.
- Close the fish up by using sosaties sticks; I just cut mine in half with a kitchen knife.
- Rub the fish with olive oil, salt and black pepper and loads of freshly squeezed lemon juice.
- Cut a few inserts along the top part of the fish’s skin.
- Line your oven pan with foil, transfer the fish to it, add fresh lemons to the pan and bake at 180 degrees Celsius for about 40 minutes.Serve with lemon, coriander and sea salt.