This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
1) Preheat oven to 230C/Gas 8.
2) Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt and pepper. Let fish marinate for 30 mins (or overnight in the refrigerator for more intense flavour.)
3) In a medium skillet over medium heat, melt 15g butter. Add the okra and pepper and cook until just tender, about 5 mins. Remove from heat and cool to room temperature.
2) Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt and pepper. Let fish marinate for 30 mins (or overnight in the refrigerator for more intense flavour.)
3) In a medium skillet over medium heat, melt 15g butter. Add the okra and pepper and cook until just tender, about 5 mins. Remove from heat and cool to room temperature.
4) Make a slit down the centre of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
5) Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 mins. Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
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Overall Rating:
4.50
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