Discover how to prepare delicious versions to transform your meal into an unforgettable experience
If you are looking for new dishes for lunch, how about trying stuffed fish? Delicious and nutritious, they are the ideal choice to diversify the menu with different combinations. Plus, they are easy to prepare and give you the opportunity to explore different flavors. Below, discover how to prepare some options:
Salmon stuffed with spinach and ricotta
Ingredients
- 4 thick pieces of salmon
- 250g chopped spinach leaves
- 2 cups of tea ricotta cream
- 2 cloves garlic, peeled and crushed
- 1 cup lemon juice
- Salt, ground black pepper and olive oil to taste
- Lemon slices for garnish
Preparation method
In a skillet, add the olive oil and place over medium heat to heat. Add the spinach, garlic and sauté until the leaves wilt. Turn off the heat and season with salt and black pepper. Add the ricotta cream and stir to combine. Book.
Using a knife, cut the center of the salmon pieces toward the side, without completely separating the pieces. Stuff with spinach and arrange in a baking dish greased with olive oil. Drizzle with lemon juice and arrange the slices on top of the fish. Place in a preheated oven at medium temperature for 20 minutes. Remove from oven and serve immediately.
Fish stuffed with pirao
Ingredients
- 1 kg of red mullets, decapitated, tailed and cleaned
- 3 tablespoons of lemon juice
- 1 glass of dry white wine
- 2 tablespoons melted unsalted butter
- 1/5 cup water
- 1/5 cup cassava flour
- Salt and ground black pepper to taste
Preparation method
Place the fish in a container with a lid and season with lemon juice, wine, salt and black pepper. Cover and refrigerate for 4 hours, turning halfway through cooking. Then transfer the fish with the marinade to a baking tray, drizzle with butter and bake until golden brown in a preheated oven at 180°C. Remove from the oven, set the fish aside and transfer the liquid to a pan. Add the water and cassava flour and cook over medium heat for 5 minutes, stirring constantly. Turn off the heat and, using a knife, make a lateral cut in the center of the fish, without completely separating the parts. Fill with pirão and serve immediately.
Fish stuffed with vegetables
Ingredients
- 1 kg of whole and cleaned sea bass
- 1 onion, peeled and cut into rings
- 1 red pepper, deseeded and cut into strips
- 1 pepper yellow without seeds and cut into strips
- 2 celery stalks, sliced
- 3 cloves garlic, peeled and crushed
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt, ground black pepper and chopped coriander to taste
- Olive oil for greasing and seasoning
Preparation methodro
In a container with a lid, place the fish and season with salt, black pepper, lemon juice and garlic. Cover and refrigerate for 4 hours, turning halfway through cooking. Then, remove the fish from the refrigerator and, using a knife, cut it from the center towards the sides, without completely separating the parts. Stuff with half of the onion and peppers and close with toothpicks. Place on a baking sheet greased with olive oil and fill the sides with the remaining onion and peppers. Drizzle with olive oil and bake in a preheated oven at 200°C until golden. Remove from the oven and remove the toothpicks. Sprinkle with celery and cilantro and serve immediately.
Fish stuffed with farofa
Ingredients
Fish
- 1 whole and cleaned heart fish
- Juice of 1 lemon
- 3 cloves garlic, peeled and crushed
- Salt and ground black pepper to taste
- Olive oil for greasing and seasoning
Lighthouse
- 200 g of bacon cut into cubes
- 4 tablespoons butter
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and crushed
- 1 pack of cabbage sliced
- 3 cups cassava flour
- 2 hard boiled eggs, peeled and chopped
- Salt and chopped green chili pepper to taste
Preparation method
Lighthouse
In a skillet, add the bacon and place over medium heat to fry. Add the butter, onion and garlic and sauté for 3 minutes. Add the cabbage and sauté until wilted. Finally add the cassava flour, eggs, salt and chives. Stir to combine and turn off the heat. Book.
Fish
Place the fish in a container and season with salt, black pepper and lemon juice. Then, using a knife, cut the fish horizontally, without completely separating the parts. Fill with the crumbs and secure with toothpicks. Transfer to a baking sheet greased with olive oil and drizzle with olive oil. Bake in a preheated oven at medium temperature until golden brown. Remove from the oven, remove the toothpicks and serve immediately.
Fish stuffed with shrimp
Ingredients
Fish
- 1/5 kg of cleaned and boned anchovies
- Juice of 1 lemon
- 1 tablespoon olive oil
- 500g potatoes, peeled and sliced
- Salt and ground black pepper to taste
- Olive oil for greasing and seasoning
Filling
- 1 tablespoon olive oil
- 1/5 onion peeled and chopped
- 1 cup tomato pulp
- 500 g of Cameroon clean
- 2 tablespoons chopped coriander
- 1 cup corn flour
Preparation method
Filling
In a skillet, add olive oil and place over medium heat to heat. Add onion and sauté. Add tomato pulp, shrimp, salt, black pepper and sauté for 3 minutes. Add cilantro and corn flour and sauté until crispy. Turn off heat and set aside.
Fish
Place the fish on a cutting board and, using a knife, cut it horizontally, without completely separating the parts. Fill with the reserved mixture and close with toothpicks. Grease a baking tray with olive oil and cover it with the potatoes. Arrange the fish on top of the vegetables and season with olive oil. Place in a preheated oven at 180ºC for 45 minutes. Remove from the oven, remove the toothpicks and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
