Moroccan cuisine · Fish & Seafood

Stuffed Whole Fish with Kefta

A whole fish filled with a spiced forcemeat of fish, cilantro and onion, and baked in the oven.

Ingredients · for 4 servings

• 2 whole sea bream (approx. 500 g each, cleaned)
• 300 g firm white fish fillet
• 1 onion
• 1 bunch fresh cilantro
• 4 cloves of garlic
• 1 egg
• 3 tbsp breadcrumbs
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 2 lemons
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the sea bream inside and out, pat dry, score twice diagonally on each side, and rub with salt, pepper and the juice of half a lemon.
2. For the forcemeat, finely chop the fish fillet with a knife and knead together with the very finely diced onion, grated garlic, chopped cilantro, egg, breadcrumbs, cumin, paprika, salt and pepper into a cohesive mixture.
3. Fill the fish cavities with the forcemeat, not too tightly, and close the opening with two wooden skewers.
4. Place the fish in a greased baking dish, drizzle with 4 tbsp olive oil, and top with slices of one lemon.
5. Bake in a preheated oven at 190°C (375°F) top/bottom heat for 30–35 min., basting with the pan juices halfway through — the fish is done when the dorsal fin pulls out easily.
6. Let the fish rest for 5 min., split lengthwise at the table, and serve with the remaining olive oil, lemon wedges and flatbread.