I’m eating fish like crazy. I love whiting, fried, baked, in Tagines, minced. But these are the only common options we find over here. So since there is an abundance of fresh whiting during weekends in our kitchen, I decided to go for a rolled version.
This is a very easy and healthy recipe. Again, you can get creative and add vegetables you like. Cook it with tomato sauce or cream or just olive oil.
I was stuffing a big fish and I had about a cup of sautéed vegetables (leftover). So I decided to go for Stuffed filets. There was also a bit of ripped small tomatoes (they were ridiculously as cheap as 1
Moroccan Dirham/Kg, so I bought a lot from Fes).
I finished them between the sauce and the decoration. And there you have it, a healthy dish. Except that it was the 3rd fish dish on the table, so half of it was kept for the next day!
Serves 2 to 4
Prep: 10 min (20 min if you clean and filet the fish yourself) – Baking: 20 min
5 to 6 whiting filets (medium-size)
1 small zucchini (courgette), grated or julienned
1 small carrot, grated or julienned
2 or 3 button mushroom, chopped
1 small onion (or 1 spring onion), chopped
1 or 2 garlic cloves, crushed
Salt and pepper
2 tbsp of parsley/coriander, chopped
1 baby fish (a sort of gooey egg), optional, or
2 tbsp of crème fraiche or cream cheese or goat cheese
Sear the vegetables in oil for about 5 min, add garlic, herbs, salt and pepper. Add the cream cheese or crème fraiche or baby fish (It’s a sort of gooey egg you may find in a big fish).
Adding the baby fish once the vegetables are have been sauteed.
The cream or the baby fish will act as a thickener, besides bringing their taste to the mixture.
Place a dollop in each filet. Roll and fix with a toothpick.
Plunge the tomatoes in boiling water, fish them out after 2 minutes and directly sear them in olive oil, with garlic, thyme. Add salt and crushed black pepper. I added 1 tablespoon of tomato sauce but it’s not necessary.
Place the stuffed filets in a baking dish, on a bed of a good tomato sauce, or cream or just olive oil/spring onion/garlic mixture.
Top up with blanched and seared small tomatoes (cherry tomatoes or similar) in olive oil, garlic and fresh thyme.
Drizzle with olive oil and bake at 220 to 240 C for 20 min (depending how thick the rolls are).
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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