Spoonbill fish stuffed with cous cous baked

For Four people:

  • 800 g filleted spoonbill fish
  • 100 g precooked couscous
  • 20 g capers
  • 4 mint leaves
  • 1 / 2 carrot
  • 1 / 2 celery stalk
  • Soft part of bread
  • 30 g raisins
  • 30 g pine nuts
  • 1 chopped orange peel
  • 20 g blanched almonds toasted
  • 10 g pistachios
  • fresh bay leaves
  • breadcrumbs
  • extra virgin olive oil
  • salt and pepper

 

Pour the precooked cous cous in a bowl.

Whisk the capers together with mint leaves, carrot and celery cleaned and washed thoroughly, orange peel, almonds, pistachio nuts and a tablespoon of oil. After obtaining a homogeneous mixture, add it to the bowl with the cous cous with bread crumbs, raisins previously soaked in warm water and pine nuts. Mix carefully until you get a whole stuffing for fish.

Now roll out the fish filets in a plate and make hand-formed balls for filling. Place them in the center of the filets and close them rolled up on themselves. When you prepared all the filets, take a few long wood  sticks and strung in succession a bay leaf, a fish fillet rolled up, a bay leaf, and so on.

When all the ingredients are finished, take a baking pan and line it with greaseproof paper. Lay the skewers over it, cover it with breadcrumbs and pour a little oil. Bake in preheated oven at 180 ° C for 5 minutes, until they are golden brown.

Serve immediately.