Herb Rice Stuffed Fish
A beautiful, aromatic whole fish stuffed with fragrant, herb-infused rice that makes for an impressive and healthy centerpiece.
Ingredients
- •1 whole sea bass or red snapper (about 2 lbs), cleaned and scaled
- •1 cup cooked long-grain white rice
- •1/4 cup fresh parsley, finely chopped
- •2 tablespoons fresh dill, finely chopped
- •2 tablespoons fresh cilantro, finely chopped
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 lemon, thinly sliced
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a small mixing bowl, combine the cooked rice, chopped parsley, dill, cilantro, minced garlic, 1 tablespoon of olive oil, salt, and pepper.
- 3
Pat the fish dry with paper towels and season the cavity and skin generously with salt and pepper.
- 4
Stuff the cavity of the fish tightly with the herb-rice mixture.
- 5
Place the stuffed fish on the prepared baking sheet and arrange lemon slices over the top and around the fish.
- 6
Drizzle the remaining 2 tablespoons of olive oil over the fish.
- 7
Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily with a fork.
- 8
Carefully transfer the fish to a serving platter and serve immediately.
💡 Chef tips
- Ensure your fishmonger removes the gills and scales completely to save prep time.
- You can substitute the white rice with quinoa for a protein-packed variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.
✅ How it should turn out
The finished fish should have golden, crispy skin with tender, flaky flesh, and the rice inside should be fragrant, herbaceous, and perfectly steamed by the fish's juices.