Stuffed Whole Baked Fish with Lemongrass & Thyme

It might be a bit obvious for me to begin with a mention about the weather but by jove it’s cold! I don’t remember it being this cold and wet for this long. I’m all souped out and that’s why I took particular joy in cooking these stuffed whole baked fish.

I actually didn’t purchase them myself but rather, they were gifted to me. The only reason I mention this is because they did not look like the familiar tilapia or snapper that I knew. But that didn’t stop or even slow me down. Fish are fish.

See Also: Omena in Oyster Sauce 

I didn’t realize how unfamiliar I was with this fish until I was stuffing it. Not much room in there. Then, it required a little more time to cook; not 20 – 30 minutes but 35 – 40 minutes. No matter. My stuffed whole baked fish was cooked and ready to devour.

Stuffed whole baked fish

Enter surprise number 3. The amount of bones! A gazillion tiny, miniscule bones! If you are starving, give this fish a hard left. If you are not patient, give this a miss.

Disappointed, I went to the kitchen to take a look at the other two fish (I had received three). I noticed a serated spine on both the dorsal and pectoral fins. You might be able to detect them in the photo.

Stuffed whole baked fish

But alas! What an adventure I had with my fish that weekend! So, I gave it another whirl and the experience was much better. My points of note were :

  • If you opt to bake, do so for at least 45 minutes.
  • This fish can be terribly bland so make sure you hit it with your best flavor combination.
  • The top half (head) is more enjoyable as it has less bones.

I shall definitely try this fish again. Next time perhaps I shall opt to deep fry it. I can’t imagine the misery that would accompany any attempts at filleting it!

But perhaps I should begin by identifying it.


End Note 

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Print Recipe
Stuffed Whole Baked Fish with Lemongrass & Thyme
Course Main Dish
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Course Main Dish
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Instructions
  1. Set up and prep everything. Heat the oven to 180°c.
  2. Add the garlic butter into the belly of the fish.
  3. Insert slices of lemon too.
  4. Lastly, place the lemongrass in the belly as well.
  5. Grease the baking tray and place the fish in it. Season with cracked black pepper, dried thyme and dried parsley. Sprinkle some salt too, for good measure.
  6. Place slices of lemon on top of the fish. Take the remaining garlic butter and drizzle on the fish as well.
  7. Bake in the oven for 40 minutes at 180°c.
    Stuffed whole baked fish
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