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Stuffed Whole Salmon
Many nationalities prefer cooking whole fish to fillets, claiming that the taste and texture is superior, and they could be right! The bones in the fish produce moisture and together with the protection of the skin, help keep the flesh moist. Extra nutritional values are also contained and from a budgeting point of view, whole fish are more economical than their fillet counterparts.

  • 1 gilled and gutted whole Salmon
  • 2-3 tomatoes, chopped finely
  • 1 onion, chopped finely
  • Lots of fresh dill, chopped
  • Salt and freshly ground pepper
  • Olive oil
  • Lemon juice

Wash the salmon thoroughly. Baste the skin with olive oil and salt and pepper. Set aside. In a bowl, mix the tomato, onion, dill and approximately 2-3 tablespoons of olive oil. Season and stuff the salmon with this. Place the salmon on an oiled baking dish and bake in a pre-heated moderate oven until the fish is fully cooked throughout. Depending on the size of the salmon, this could take between 20-35 minutes.

Keep checking the fish every 5 minutes after the initial 10 minutes to ensure it does not over cook and dry out. If the skin is burning quickly and the fish is still not ready, cover with foil and continue cooking. When fish is cooked, baste the skin with more olive oil and freshly squeezed lemon juice.  

Note: If barbecuing make sure the salmon and the bbq are well oiled before cooking. You can bbq the salmon directly on the bbq or wrap in foil.

This dish can be accompanied with boiled or baked kumara and a tossed green salad.

Alternatively, seasoned flounder or sole can be wrapped in greased foil and baked or grilled on a hot plate until cooked – a healthier alternative!