Herb Rice Stuffed Fish
A beautiful, aromatic whole fish stuffed with a fragrant blend of fresh herbs and fluffy rice, perfect for an elegant dinner.
Ingredients
- •1 whole sea bass or red snapper (approx. 2 lbs), cleaned and scaled
- •1 cup cooked long-grain white rice
- •1/4 cup fresh parsley, finely chopped
- •1/4 cup fresh cilantro, finely chopped
- •2 tablespoons fresh dill, chopped
- •2 cloves garlic, minced
- •3 tablespoons extra virgin olive oil
- •1 lemon, thinly sliced
- •1 teaspoon kosher salt
- •1/2 teaspoon cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, combine the cooked rice, parsley, cilantro, dill, minced garlic, 1 tablespoon of olive oil, salt, and pepper.
- 3
Pat the fish dry inside and out with paper towels. Season the cavity of the fish with a pinch of salt.
- 4
Stuff the rice and herb mixture firmly into the cavity of the fish. Secure the opening with kitchen twine or wooden toothpicks if necessary.
- 5
Place the fish on the prepared baking sheet. Rub the skin with the remaining 2 tablespoons of olive oil.
- 6
Arrange lemon slices over the top of the fish and around the sides on the baking sheet.
- 7
Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily with a fork.
- 8
Remove the twine or toothpicks before serving, and serve immediately with the roasted lemon slices.
💡 Chef tips
- Ensure your fishmonger cleans the fish thoroughly, removing the gills, which can add a bitter taste.
- You can substitute the rice with cooked quinoa for a healthier, protein-packed variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in the oven to keep the skin from getting soggy.
✅ How it should turn out
The fish should have crispy, golden skin and tender, flaky meat that releases a fragrant, herbaceous steam when opened, revealing the savory, moist rice stuffing inside.