Stuffing a whole fish is one of the simplest ways to build flavour As the fish bakes, it gently steams from the inside out, absorbing everything it’s filled with.
It’s a dish that looks impressive but is surprisingly easy to prepare, making it perfect for both everyday cooking and more intentional gatherings.
BUILDING FLAVOUR FROM THE INSIDE
Stuffing allows you to flavour the fish at its core.
Olives and capers bring salinity and depth, tomatoes add sweetness and acidity, while herbs like parsley and dill introduce freshness.
The result is a fish that’s infused with flavour from the inside, rather than just seasoned on the surface.
INGREDIENTS
1 whole fish (trout, hake, kingklip, sea bass or silvers), cleaned
50g pitted green olives, roughly chopped
1 tbsp capers
50g cherry tomatoes, halved
1 tbsp minced garlic
5g fresh parsley, finely chopped
5g fresh dill, finely chopped
1 lemon
6 tbsp olive oil (or any cooking oil)
1 cup white wine or vegetable stock
Salt and freshly cracked black pepper
METHOD
Preheat the oven to 200°C.
Pat the fish dry, both inside and out, using paper towel.
In a bowl, combine the olives, capers, cherry tomatoes, garlic, parsley and dill. Season generously with salt and pepper.
Add 4 tablespoons of olive oil and the juice of half the lemon, then mix to combine.
Place the fish into a baking dish. Drizzle the remaining olive oil over the outside of the fish and season well with salt and pepper.
Open the cavity of the fish and spoon in the filling.
Pour the white wine or stock into the base of the dish.
Bake for about 30 minutes, or until the fish is cooked through and flakes easily.
Finish with a squeeze of the remaining lemon juice just before serving.
Serve the fish straight from the baking dish, allowing the juices to be spooned over as you go.
The stuffing softens as it cooks, becoming part of the dish itself.
Pair with simple sides like potatoes, rice or roasted vegetables, or keep it light with a fresh salad.
Love,
V