[recipe title=”Garlic and ginger stuffed sea bream” servings=”2-4″ preptime=”20″ cooktime=”10″ image=”https://www.appetitemag.co.uk/wp-content/uploads/2023/06/Fish1-320×320.jpg”]
[recipe-ingredients]
- 2 whole sea bream (or snapper)
- 1 lemon, halved + ½ lemon, thinly sliced
- 2 garlic cloves
- 1 piece fresh ginger (half thumb size), peeled
- 2 shallots
- 1 mild green chilli (or to your taste)
- 2 handfuls fresh parsley, chopped
- 2 tbsp lemon juice
- freshly ground sea salt and black pepper
- 2 tbsp olive oil
- To serve: olives, mild green chilli peppers, lemon wedges
[/recipe-ingredients]
[recipe-directions title=”Method”]
- Gut the fish and rub all over the skin with half a lemon. Place on a chopping board.
- Peel and finely chop the garlic, ginger and shallots; rinse, seed and finely chop the chilli; and place all in a mixing bowl with half the parsley, the lemon juice and olive oil, freshly ground sea salt and black pepper, and mix to a paste.
- Spread the paste into the abdominal cavity of each fish. Slice half a lemon into thin slices and place on top of each fish, sprinkle with a little more chopped parsley.
- Place on a barbecue or a griddle pan and cook for 6-10 mins or so each side (time depends on the thickness of the fish and the heat of the pan/coals), until the fish eyes are white and the flesh feels firm to the touch.
- Serve garnished with olives, mild green chilli peppers and lemon wedges.
[/recipe-directions]
[/recipe]
