Cooking a whole fish may seem daunting, but it’s easier than you think – and the results are worth it
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
See more
Published
A sweet-sour mixture of onions and herbs with tamarind, fenugreek and turmeric is a simple and delicious stuffing for whole fish.
Overview
Prep time
5 mins
Cook time
35 mins
Serves
4
Ingredients
- 5 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 medium onions, very finely sliced
- 2 garlic cloves, grated
- ½ tsp turmeric
- ¼ tsp dried chilli flakes
- ½ tsp ground fenugreek
- 2 tsp tamarind paste
- 30g coriander, leaves only, finely chopped
- 30g flat-leaf parsley, leaves only, finely chopped
- 4 bream (about 350g each), gutted, trimmed and scaled
- Lemon wedges, to serve
Method
Step
Preheat the oven to 200C/180C fan/gas mark 6.
Step
Heat 2½ tbsp of the extra-virgin olive oil in a pan, add 2 very finely sliced onions and a little salt and sauté until soft and pale gold.
Step
Add 2 grated garlic cloves, ½ tsp turmeric, ¼ tsp dried chilli flakes and ½ tsp ground fenugreek and cook for another minute, then add 2 tsp tamarind paste and 30g finely chopped coriander leaves and 30g finely chopped flat-leaf parsley leaves.
Step
Cook for another couple of minutes, stirring, then taste – it should be quite sour, with an underlying sweetness from the onions and the flavour of fenugreek. It will be quite strong, but you’ll be eating with the fish flesh, remember. Adjust the seasoning if you need to.
Step
Slash 4 bream (gutted, trimmed and scaled) on both sides twice. Season their insides.
Step
Put some of the onion mixture inside each fish and lay them in an oiled roasting tin.
Step
Season the outside of the fish and drizzle with the remaining 2½ tbsp extra-virgin olive oil.
Step
Roast for 20 minutes, then check the flesh at the thickest part. It should be white, not glassy. If it isn’t ready, put the fish back into oven for another 3 minutes or so.
Step
Serve with the lemon wedges. It’s lovely with a bowlful of bulgur wheat on the side.