Published in Recipes
African-Inspired Stuffed Fish with Lamb Meatballs
This dish combines African-inspired flavors with Middle Eastern elements, featuring a fresh fish stuffed with spiced lamb meatballs.
By Daniel
● Time to make: 55 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook African-Inspired Stuffed Fish with Lamb Meatballs
- In a bowl, mix the lamb mince with chopped mint, parsley, olive oil, bulgur wheat, cumin, coriander, and seasoning. Shape small portions into meatballs (about 1.5 inches in diameter).
- Cut slits along the sides of the fish or remove the backbone to create a pocket for stuffing. Place lamb meatballs inside the cavity.
- Heat vegetable oil in a pan over medium heat. Add the meatballs and fry until golden brown on all sides (about 8-10 minutes). Set aside.
- Lightly season the outside of the fish with salt and pepper. Place the stuffed fish in a baking dish or on a grill for about 15-20 minutes, depending on the size of the fish. Ensure the internal temperature reaches 145°F (for safety).
- In a small bowl, whisk together lemon juice, olive oil, tahini paste, honey, cayenne pepper, and thyme. Pour over the cooked fish.
- Garnish with lemon wedges and fresh parsley. Serve with rice or couscous and a side salad.
Pro version
- Before stuffing, sear the fish on a hot pan with a little oil to create a flavorful crust. This step adds depth to the dish.
- After stuffing the lamb meatballs inside the fish, stuff another layer of seasoned rice or couscous around the fish to prevent the meatballs from leaking out during cooking.
- Instead of frying, you can pan-fry the meatballs until crispy on all sides for extra flavor and texture.
Tips / Plating:
- Arrange the stuffed fish on a large serving platter.
- Serve the sauce separately in a small bowl or drizzle it over the dish at the table.
- Garnish with lemon wedges, fresh parsley, and maybe a sprinkle of sumac for an extra zesty touch.
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