Tuesday, April 28, 2015

Recipe: Stuffed Sea brass

Now, I'm well aware that this isn't my finest photo, not that any specifically is but you know, headless fish never looks particularly pretty. But oh boy it was yummy! My mom learnt to do this a cookery course she is going every Thursday and it was delicious! I'm really looking forward to all the recipes she will prepare from now on, not that she isn't already a great cook!


(for 2)

2 medium sea brass
2 thinly sliced garlic cloves
2 courgettes (zucchinis)
2 carrots
1 leek
grated parmesan
salt and pepper
olive oil


Have your fishmonger clean the fish for you, have the central spine and flakes removed. 

Heat oven on 180ยบ.

Julienne your veggies. In a wok heat 1 tbsp of olive oil and cook the garlic for 1 minute, add the other veggies and stir-fry for about 15 minutes while stirring. Add the grated parmesan, stir well and remove your wok from the heat. 
Salt and pepper your open fish (open like a book) and fill it with your veggies. Close it well, push with your fingers. Place in the oven in a baking paper covered pan for 20 minutes. 

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