Kutum Lavagny Stuffed Fish
Discover the exquisite flavors of Kutum Lavagny Stuffed Fish, a show-stopping dish perfect for special gatherings or weeknight indulgence. This recipe features a whole Kutum fish (or any firm, white-fleshed fish like sea bass) generously filled with a fragrant stuffing of buttery herbed rice, toasted nuts, sweet raisins, and a medley of fresh dill, cilantro, and parsley. Gently seasoned with turmeric and a splash of lemon juice, the fish is baked to perfection, yielding tender, flaky flesh infused with zesty, aromatic notes. A stunning fusion of textures and flavors, this stuffed fish is a celebration of wholesome ingredients and comforting culinary traditions. Whether served with extra filling on the side or garnished with fresh herbs and lemon wedges, this dish is sure to become a centerpiece of your dining table. Perfect for lovers of baked fish recipes, seafood stuffing ideas, and Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 1 piece (about 2-3 pounds) whole Kutum fish (or any firm, white-fleshed fish like sea bass)
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 cup long-grain rice
- 1 bunch, chopped dill
- 1 bunch, chopped cilantro
- 1 bunch, chopped parsley
- 0.5 cup raisins
- 0.5 cup, chopped walnuts
- 2 tablespoons butter
- 1 large, juiced lemon
- 2 tablespoons vegetable oil
- 2 teaspoons (adjust to taste) salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1.5 cups hot water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
Thoroughly clean the fish, removing scales and guts. Rinse under cold water and pat dry. Using a sharp knife, make 2-3 diagonal slits on each side of the fish. Set aside.
In a medium pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.
Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
Rinse the rice under cold water and add it to the pot. Stir in turmeric, salt, and black pepper. Sauté for a minute to lightly toast the rice.
Pour in 1.5 cups of hot water, reduce the heat, and simmer the rice uncovered for about 10 minutes, just until it’s partially cooked. Remove from heat.
Stir in the chopped dill, cilantro, parsley, raisins, and chopped walnuts into the rice mixture. Mix well and let it cool slightly.
Lightly season the inside and outside of the fish with salt, black pepper, and a squeeze of lemon juice.
Stuff the fish cavity with the rice mixture, pressing gently to ensure it’s firmly packed. You can use kitchen twine or toothpicks to secure the cavity if needed.
Place the stuffed fish onto the prepared baking sheet. Dot the fish with small pieces of butter and drizzle with any remaining lemon juice.
Bake the fish in the preheated oven for 35-40 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the fish from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh herbs and lemon wedges if desired.
Serve warm with any extra rice stuffing on the side and enjoy your Kutum Lavagny Stuffed Fish!
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 46.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 66.5 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 56.8 mcg | 284% | |
| Calcium | 655 mg | 50% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5650 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
