New Food Fight Episode Now Live! Watch now
Please enter the email you’re using for this account.
I tried this great recipe with two different types of fish and two different flavors of stuffing. Unsurprisingly, the lemon-herb stuffing went better with the branzino and the matbucha-flavored stuffing was delicious with the salmon. But they’re interchangeable, and both are satisfying, tasty, and a nice change of pace from the more typical fish fare. Salmon serves 8, Branzino serves 6
1 1–2-pound (450–910-gram) side of salmon, with a horizontal pocket slit along one side, or 2 1-pound (450-gram) whole branzinos, prepared for stuffing
1 tablespoon lemon juice
3/4 cup farro, cooked according to package directions
2 cubes Gefen Frozen Dill
2 cubes Gefen Frozen Parsley
2 cubes Gefen Frozen Basil
2 cubes Gefen Frozen Cilantro
2 tablespoons oil
1/2 teaspoon Pereg Lemon Pepper
1 small lemon, thinly sliced
olive oil, for smearing
garlic pepper or garlic powder, to taste
salt, to taste
pepper, to taste
3/4 cup farro, cooked according to package directions
1 7-ounce (200-gram) container matbucha dip with olives (I use Menachem’s Dips)
olive oil, for smearing
hot paprika, to taste
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Rinse the inside and outside of your choice of fish and pat dry. Place on the prepared baking sheet and sprinkle with lemon juice.
Combine farro, herbs, oil, and lemon pepper in a small mixing bowl.
Gently fill the cavity of the fish with the stuffing and push in the lemon slices. Secure the fish with a few toothpicks, if necessary. Rub the outside of the fish with olive oil and sprinkle generously with garlic pepper.
Combine the farro with the matbucha dip in a small mixing bowl.
Stuff the cavity of the fish gently with the filling, securing it with a few toothpicks if necessary. Rub olive oil over the outside of the fish and season generously with hot paprika, salt, and pepper.
Bake for 20–25 minutes, uncovered. Serve warm or at room temperature.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Reviews