Baked stuffed fish with spicy rice

I have some great news! I was chosen as one of the 5 finalists for the daring bakers sweet edible containers challenge! YAY! When I heard the news  I was literally jumping with joy! (Thank you Renata).

There is a vote to choose the winners here. I would really appreciate it if you would vote for my apple bowl.

This fish recipe is one of my favorites. It is easy, it  makes a nice presentation when you are  entertaining people. Stuffing the fish and baking it in the oven allows the stuffing ingredients to infuse the fish with flavor. The accompanying rice has some of the same flavors in the stuffing which ties the dish together nicely

Baked stuffed fish served with spicy rice

Fish  fillet or complete small fishes

For the stuffing

Chopped parsley

1 tablespoon olive oil

1 Chopped onions

1/4  teaspoon fish seasoning

1/4  teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon turmeric

1/4 teaspoon salt

Pinch of cinnamon

lemon slices

Garlic cloves

For the rice

1 chopped onion

1 cup basmatti rice

1/4  teaspoon cumin

1/4  teaspoon fish seasoning

1/4 teaspoon turmeric

1 tablespoon salt

1 tablespoon chopped parsley

To prepare the fish cut off the head of your fish then make a cut along the length of the fish, open the fish like a book and remove the backbone.

In a pan heat some olive oil and saute the onions

Add the seasoning and stir untill you can smell the spices.

Add the chopped parsley and turn off the heat.

Toss to combine.

Take a tablespoon of the stuffing, a slice of lemon and one clove of garlic and put them near the end of the fish.

Roll the fish to enclose the stuffing then secure it with a tooth pick or tie it with kitchen twine.

Bake the fish in a 200 C oven

To make the rice, heat the olive oil in a pan then add the onions and stir untill the onions are brown (but not burnt)

Add the spices and stir

Add the rice and stir until the rice takes up the color of the onion and spices.

Add the parsley

Add enough water to submerge the rice and rise 1 cm above the level of the rice, allow to come to a boil then lower the heat and cover until the rice absorbs all the water

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