BAKED STUFFED FISH II Red Bream Recipe with Paneer Cheese Stuffing
Baked Stuffed Fish is my very own fusion recipe using Paneer or Chana, which is Indian Cottage Cheese and Spicy Mexican Cheese together. I don't think Paneer has been used to stuff fish & I thought that it was high time that someone created an Indian style recipe, which used both paneer & fish. I have used Red Bream fish for this recipe but normal Sea Bream fish would taste equally good. Sea Bream fish is also called Orata & Dorado & is a very meaty, delicious fish. I would have used a native Indian fish for this recipe, but due to the never- ending lockdown in the UK, I have been unable to go to my Indian supermarket, which happens to be quite far away from where I live & in a restricted area, with high levels of Covid-19 cases. One day, I hope to cook this recipe using a native Indian fish! Meanwhile you can try out this simple yet extremely flavorful recipe & let me know what you think!
If you like this recipe give it a thumbs up and subscribe to my Channel The Omnivore Indian for more! Enjoy!
Click the link below for my Baked Indian Recipes Playlist:
Click the link below for all The Omnivore Indian Recipes:
Check out my Blog and Twitter by clicking the links below:
Music: Different Opinion
Composer: Sound Idea
Label: Sound Idea
credit: cutestockfootage.com
#Baked&StuffedFish #StuffedFish #Breamrecipe #RedBream
Seabream in Crazy water with Gennaro Contaldo
In this series Jamie's mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he shows you how to cook a gorgeous Sea Bream with a twist.
Make sure your annotations are not hidden. If you are on a mobile device sadly these will not work yet.....
Find the recipe here:
If on a mobile here are the links to:
Gennaro Family Ragu -
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Whole Red Snapper - Iraqi Style Fish
Whole Red Snapper – Iraqi Style with Tomato Relish
Serves 2-3
Prep 30 min Cook Time – 45 min
Tomato Relish
2 pints cherry tomatoes halved
½ yellow onion quarted and sliced
1 clove garlice, minced
1 tbs marjoram + extra tsp for garnish
1 tbs tarragon + extra tsp for garnish
1 lemon, juiced
2 tbs white vinegar
Salt to taste
1 tbs olive oil
Method - Heat a sauté pan on medium with 1tbs olive oil. Add onions and sauté until translucent. Add garlic and stir until fragrant, 1-2 min. Add tomatoes and season with salt to taste. Sauté until tomatoes soften but still retain some shape. Add lemon juice and stir 2-3 min. Add herbs, incorporate. Add vinegar and stir another 2 min. Set aside to serve with fish or make up to 1 day ahead and warm right before serving.
Red Snapper
*note – all salt and spices are roughly what you want to add for this size fish. Increments and cooking time will vary depending on the size of the fish. You want to be liberal with the kosher salt and pepper but go lightly on the spices just coating the fish. We don’t want to take away from the delicate flavor of this tasty fish.
1 2-2.5 lb whole red snapper
~1tbs Kosher salt
fresh cracked pepper
~roughly 1 tsp each:
onion powder
garlic powder
paprika
mild curry
turmeric
roughly ¼ tsp cayenne
2-3 sliced lemon rings
2 sliced lime rings
4 tbs unsalted butter
1 tbs tamarind, 1 tbs water, 1 tbs low sodium soy sauce - mixed
*for gluten free, skip the soy sauce!
Your fish monger should have descaled, gutted and cleaned the fish properly for you. With a heavy duty kitchen shear, trim fins and dorsal fin. Trim starting from the back end of the fish towards the front. . Rinse fish in very cold water to remove any loose scales and/or extra residue remaining. Thoroughly pat dry with clean paper towels.
Preheat oven to 425F
Score fish with a pairing knife on both sides of fish, carful not to score all the way to the bone. Season generously all over with salt and pepper, making sure to get inside the cavity and in the scores. Lightly dust with remaining dry spices coating both sides of the fish.
Using a large oven safe skillet or cast iron pan, heat evenly on medium high. Add 2 tbs of neutral oil such as canola… enough to coat the entire pan.
Holding fish by the tail end, careful lower into the pan, laying it away from you to avoid splattering. using tongs or wooden spatula, press down firmly on the fish to create an even sear. After 2-3 min carefully add citrus wedges in the scores and inside the cavity. It’s okay if some fall into the pan. Turn off heat and add the soy, tamarind and water mix. Tilt the pan towards you slightly and baste the fish all over with a large spoon. Coat the entire fish in the tamarind mixture.
Transfer the whole pan to the oven and bake at 425F for 15-20 min or until fish is flaky, opaque and a little firm to the touch on the thickest part of the fish.
When it is cooked, carefully transfer the fish to a large serving platter. Garnish with the warmed tomato relish, cilantro and more lemon if you’d like.
Serve with saffron rice and grilled/sautéed vegetables of your choice!
Note – if you are making more than one fish, sear fish one at a time, transferring fish to a parchment lined baking sheet before baking and wiping out skillet before searing each fish.