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Tabouli-Stuffed Branzino with Sumac Pickled Onion

Parve Parve
2 Servings Serving Icon
1 Hour, 5 Minutes Preferences Icon

Whole fish is super impressive because there is always that unsaid expectation that maybe you caught and prepared your meal, which is undeniably awesome. No one has to know otherwise. My go-to whole fish recipe always uses a ton of citrus. I love the way it brightens the flavor, but I don’t love running the risk of denaturing the proteins with all that acid! Here’s a thought… What would happen if we used sumac instead? I suspect good things will happen.



Set the oven to 400 degrees Fahrenheit.


In a medium bowl add the vinegar, sugar, water, salt, pepper and sumac. Add onions. Set aside and allow it to rest for 10 minutes.


In another bowl, add the bulgur and boiling water. Cover and allow to sit for 10 minutes.


In the meantime, open the fish and clean out the insides if the fishmonger has not done so already. Pat the fish dry.


Prepare a baking sheet lined with Gefen Parchment Paper.


Uncover the bulgur and fluff with a fork. Add the parsley, olive oil, sumac, salt and pepper to the bowl and mix.


Stuff the cavity of the fish with the bulgur mixture. Use a fork to fish out the onions from the pickling mixture. Stuff about one to two tablespoon. on top of the bulgur. Store the remaining onions for later use.


Brush the top of the fish with olive oil and sprinkle liberally with salt and pepper along with a pinch of sumac.


Bake for 25-30 minutes or until an internal thermometer registers to at least 135 degrees Fahrenheit.


Allow the fish to cool for 5-10 minutes before transferring to a platter and serving. Serve alongside remaining pickles and bulgur.