Baked Fish Whole and Stuffed

Ingredients

• 1 whole fish per serving Whole fish (Madras mullet or whitings) (Ask your fishmonger to gut and clean the fish, leaving it whole with the head and tail on. Freshwater fish work especially well for this method.)
• 1 portion per fish Stuffing (Use a prepared stuffing of your choice. The original recipe specifies stuffing without further detail; a simple breadcrumb-based stuffing is a traditional match.)

Instructions

1. 1Preheat your oven to 190°C (375°F / Gas Mark 5). Place your cleaned, gutted whole fish on a clean board. Pat the cavity of each fish dry with a piece of kitchen paper — this helps the stuffing adhere and prevents the fish from becoming watery during baking.
2. 2Take your prepared stuffing and spoon it carefully into the cavity of each whole fish. Do not overfill — pack the stuffing gently so it sits snugly inside without splitting the fish open. Once stuffed, press the sides of the fish together firmly with your hands to close the cavity as much as possible. If needed, secure the opening with a couple of wooden toothpicks or kitchen twine to keep the stuffing in place during baking.
3. 3Place the stuffed fish into a baking dish or onto a lightly greased baking tray. Arrange them in a single layer so each fish has a little space around it. Place the tray in the preheated oven and bake for approximately 25–30 minutes, depending on the size of the fish. The fish is cooked when the flesh is opaque all the way through and flakes easily when tested with a fork at the thickest part. Remove from the oven and allow to rest for 2–3 minutes before serving.