Stuff the cuts with the herb butter and fill the cavity of each fish with 2 slices of lemon and the cooked fennel. Once ready, drain, rinse in coldwater and leave to cool. Rub a … – It’s really easy to feed more mouths with this one, simply add extra stuffed salmon fillets to the tray. Jamie Oliver's Creamy Prawn-Stuffed Salmon with Wilted Garlicky Spinach, Smoky Pancetta, Rosemary and Parmesan. Spoon two-thirds of your vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish, and gently place the fish on top. Place the foil bags onto a baking tray and pop into the oven. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. A quick but totally luxurious recipe from Jamie Oliver's Channel 4 series, Keep Cooking Family Favourites. These creamy prawn-stuffed salmon … Bake for 20-25 minutes, or until cooked through. Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, How to make beetroot gravlax from scratch, 2 whole sea bass , from sustainable sources, ask your fishmonger, cleaned and gutted, head and tail on, 1 whole fennel, 1 teaspoon fennel seeds, 2 cloves garlic, 50 ml olive oil, 35 g butter, ½ a bunch of fresh dill, ½ a bunch of fresh flat-leaf parsley, ½ a bunch of fresh basil, ½ a bunch of fresh mint, 10 baby potatoes, 20 capers, 1 lemon, 200 ml white wine, 200 g tomato and basil sauce. Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate, carefully open and enjoy with a crisp green salad or steamed vegetables. Preheat the oven to 190°C/375°F/gas 5. Prawn Stuffed Fish | Seafood Recipes | Jamie Oliver Recipes Preheat the oven to 220°C/425°F/gas 7. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through. Put it into a large bowl and grate in your courgettes (zucchini). Finely chop your parsley leaves and sprinkle them over the fish once it’s out of the oven. Preheat the oven to 220°C/425°F/gas 7. Preheat your oven to 200ºC/400ºF/gas 6. You want it to be al dente. PS Any leftover vermicelli will be delicious the next day as a cold salad. Seal the foil bag at the end or, if you're using foil, fold it up like a parcel. Once ready, drain, rinse in coldwater and leave to cool. Finely slice the whole fennel, peel and finely slice the garlic and lightly crush the fennel seeds. Add in the whole potatoes, capers, tomato sauce and white wine. Add the garlic and continue cooking for around 5 minutes, or until the fennel is soft, golden brown and sweet. To serve, pull the meat off and pick the bones out. Place a medium pan over a medium heat and add the olive oil and half the butter. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns. Place the fish on a large chopping board and score the skin every 2cm on both sides at a slight angle, using a sharp knife. Ensure the sea bass is clean inside and out, pat dry with kitchen paper and make 3 diagonal cuts into one side of the fish down to the bone. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. You want it to be al dente. Gently transfer the fish to the inside of the foil bag or onto the foil. https://www.jamieoliver.com/recipes/fish-recipes/stuffed-sea-bass Meanwhile, place a medium pan over a high heat and cook the potatoes for around 5 minutes, or until parboiled. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp dressed green salad. Put it into a large bowl and grate in your courgettes. Preheat the oven to 400 degrees F/200 degrees C/gas 6. “This fragrant stuffed fish with spicy, veggie noodles makes a beautiful, casual summer lunch ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Dinner, sorted: Jamie’s fresh pasta & sauce range, 100 g vermicelli, 2 courgettes, 2 tomatoes , roughly chopped, ½ a bunch fresh coriander , (15g) roughly chopped, 1 small preserved lemon , (or ½ a homemade preserved lemon), finely chopped, 1 pinch ground cumin , plus a little extra, 1 teaspoon sweet paprika , plus a little extra, 1 teaspoon ground ginger , plus a little extra, 2 teaspoons harissa, 2 x 300 g dorade, or other large fish such as sea bass, snapper or cod , from sustainable sources, ask your fishmonger, scaled, fins cut off, cavity cut open and cleaned, 1 large handful small raw peeled prawns , from sustainable sources, ask your fishmonger.