Grilled Fish Stuffed with Lemon, Capers, and Herbs

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Grilled Fish Stuffed with Lemon, Capers, and Herbs
This delicious, healthy grilled fish dish pays homage to the flavours of the Mediterranean coast.
Main ingredients
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Rectangular Grill
$410.00
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Cast Iron Shallow Rectangular Grill
Ingredients
Method

Ingredients

  • 3 small red mullets or a similar sustainable fish to your region, scaled and gutted
  • 1 lemon, sliced
  • 2 limes, sliced
  • 50g capers plus 10ml caper brine
  • ½ head garlic, broken into cloves
  • 5g smoked paprika
  • 3g chilli flakes
  • 15g thyme
  • 15g rosemary
  • Olive oil
  • Sea salt and freshly ground black pepper

  • Method

  • 1
    To make the fish marinade and stuffing, place the sliced lemon and limes in a bowl. Add the capers, brine, garlic, smoked paprika, chilli flakes, and a drizzle of olive oil. Mix and set aside.
  • 2
    Place the fish in a large tray or baking dish in a single row and stuff each cavity with half of the citrus stuffing marinade. Heat a Le Creuset 30cm Signature Rectangular Grill with a drizzle of olive oil over medium heat. Cook for 3-4 minutes on each side in batches so as to not overcrowd the grill and avoid any sticking. Turn over carefully so as not to damage the fish skin. Place the remaining marinade over the fish.
  • 3
    Set the oven to grill (180°C) and place the rack on the second-highest shelf. Place the fish under the grill for 10 minutes, keeping a close eye, so it doesn’t catch; this allows the fish to cook through and develop extra flavour. Serve immediately and season well with salt and a little extra olive oil