ABBY’S STUFFED SEABASS

Abigail Ngosa

Work Experience Student London

What this dish means to me

Stuffed fish is a dish I grew up eating in Zambia, and it holds a special place in my heart. Fish is a staple in our cuisine, with tilapia being the most common. My Dad is pescatarian, so while our meals were often varied, this was one dish we all shared. Now that my siblings and I have moved out, it’s become part of our Sunday lunches whenever we can all get together! It’s a familiar, comforting dish that brings back memories of home.

SERVES

1-2

MINUTES

45

DIFFICULTY

3/10

INGREDIENTS

1 seabass (cut down middle, head and insides removed – done at the butchers)

1 lemon

3 ½ tbsp olive oil

1 minced garlic

A handful of baby spinach

Lemon pepper spice

Salt

Pepper

Green Seasoning:

1 small onion chopped

2 green onions chopped

3 gloves garlic chopped

¼ cup fresh coriander (cilantro)

¼ cup fresh basil

½ green bell pepper

1-2 green chillies chopped (adjust for heat)

3 tbsp fresh lemon juice

½ tsp salt (adjust to taste)

½ tsp black pepper

2 tbsp olive oil

METHOD

Step 1

Add all green seasoning ingredients to a blender or food processor. Blend until smooth or slightly chunk depending on preference. Taste and adjust for seasoning if needed.

Step 2

Clean the seabass thoroughly and pat dry with a paper towel. Make two slits on the top and the bottom of the fish to help cook it evenly. Season the fish with salt and lemon pepper spice (or your preferred spices).

Step 3

Coat the fish generously, both inside and outside with the prepared green seasoning and add 2 tbsp of olive oil. Place 2-3 lemon slices inside the fish. Let the seasoned fish marinate for about 10-15 minutes to allow the flavours to absorb.

Step 4

Preheat the oven to 180°C (350°F). Lightly grease a ceramic baking dish with 1 tbsp olive oil to prevent the fish from sticking.

Step 5

Place the fish on the greased baking dish and cover with foil. Bake for 10-12 minutes depending on the size of the fish

Step 6

While the fish is in the oven, sauté the spinach in a small pan over medium heat with half a tbsp of olive oil. Add the minced garlic, sautéing for 1-2 minutes until fragrant. Add the baby spinach and sauté for an additional minute and season with salt and pepper to taste. Remove from heat.

Step 7

Remove the foil from the fish and stuff with the sautéed spinach and return it to the oven. Bake uncovered for another 10-15 minutes.

Step 8

The fish should come out golden brown with a slight crisp on the outside while remaining moist and tender.

Step 9

Serve with roasted vegetables or some lemon rice for a complete meal.

Enjoy and don’t choke on the bones! J