Ever tried indulging in a dish that not only tastes like pure magic but also looks like it’s straight from a coastal Mediterranean paradise? Dive into this flavorful journey with me as I whip up an exquisite stuffed white fish dish that’s brimming with aromatic jasmine rice, zesty lemon, and a tantalizing blend of spices.
I love crafting recipes that transform fresh fish into a culinary delight. My fish stuffed with sweet onion rice combines tender white fish with aromatic jasmine rice, sweet onion, and a hint of smoked paprika.
The drizzle of lemon juice adds brightness, while a sprinkle of parsley and toasted pine nuts provides a satisfying crunch that’s both flavorful and nutritionally balanced.
Fish Stuffed With Sweet Onion Rice Recipe Ingredients
- White fish: Lean protein source, mild flavor, rich in omega-3 fatty acids.
- Jasmine rice: Aromatic, provides carbohydrates, adds a touch of sweetness.
- Sweet onion: Adds natural sweetness and depth, good source of vitamin C.
- Garlic: Aromatic, enhances flavor, contains antioxidants.
- Olive oil: Healthy fat, rich in monounsaturated fats, adds richness.
- Smoked paprika: Adds smoky and spicy notes, rich color, subtle heat.
- Lemon juice: Adds tanginess, high in vitamin C, enhances flavor brightness.
- Pine nuts: Adds crunch, provides healthy fats, rich in vitamin E.
Fish Stuffed With Sweet Onion Rice Recipe Ingredient Quantities
- 4 whole white fish, cleaned and scaled, about 1-1.5 pounds each
- 1 cup jasmine rice
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- 1 lemon, sliced into rounds
- 1/4 cup dry white wine
- 1/4 cup water or fish stock
How to Make this Fish Stuffed With Sweet Onion Rice Recipe
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Rinse the jasmine rice under cold water and cook according to package instructions. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped sweet onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the onion and cook for an additional 1 minute until fragrant.
5. Mix the cooked rice with the onion and garlic mixture in a bowl. Stir in the salt, black pepper, smoked paprika, lemon juice, chopped parsley, and toasted pine nuts.
6. Stuff each cleaned and scaled fish with the sweet onion rice mixture. Use toothpicks to close the opening if needed.
7. Place the stuffed fish on the prepared baking sheet, arranging lemon slices around and on top of the fish.
8. Pour the white wine and water or fish stock around the fish on the baking sheet.
9. Cover the fish loosely with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
10. Serve the fish hot with the rice stuffing, garnished with additional parsley if desired.
Fish Stuffed With Sweet Onion Rice Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rice cooker or saucepan with lid
5. Large skillet
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Mixing bowl
12. Toothpicks
13. Aluminum foil
FAQ
- Q: Can I use a different type of rice instead of jasmine rice?
A: Yes, you can substitute jasmine rice with basmati rice or any other long-grain rice, but it might alter the texture slightly. - Q: Is it necessary to use a whole fish, or can I use fish fillets?
A: Whole fish is recommended for this recipe to enhance the flavors, but you can use fillets if you prefer, adjusting the cooking time accordingly. - Q: How do I know if the fish is cooked through?
A: The fish is done when it flakes easily with a fork, and the internal temperature reaches 145°F (63°C) at the thickest part. - Q: Can I prepare the stuffing in advance?
A: Yes, you can prepare the onion rice stuffing a day in advance and store it in the refrigerator until ready to stuff the fish. - Q: What can I use as a substitute for white wine in the recipe?
A: If you prefer not to use white wine, you can substitute it with extra fish stock, vegetable broth, or water with a splash of lemon juice. - Q: What kind of fish is ideal for this recipe?
A: White fish such as sea bass, snapper, or tilapia works well due to their mild flavor and firm flesh. - Q: Can I make this dish without nuts?
A: Yes, you can omit the pine nuts if you prefer or have allergies; the dish will still be flavorful.
Fish Stuffed With Sweet Onion Rice Recipe Substitutions and Variations
- Jasmine rice: Substitute with basmati rice or long-grain white rice.
- Olive oil: Use canola oil or sunflower oil as alternatives.
- Sweet onion: Replace with Vidalia onion or a yellow onion for a slightly different flavor profile.
- Smoked paprika: Substitute with regular paprika or a pinch of cayenne pepper for some heat.
- Dry white wine: Use chicken broth or vegetable broth for a non-alcoholic option.
Pro Tips
1. Rice Enhancement: Consider toasting the jasmine rice briefly in a dry skillet before cooking it according to package instructions. This can add a nutty, aromatic depth to the rice, enhancing the overall flavor of the dish.
2. Herb Infusion: For extra flavor, add a few sprigs of fresh thyme or rosemary to the cavity of the fish along with the stuffing. These herbs will infuse the fish with a fragrant aroma as it bakes.
3. Citrus Zest: Add some freshly grated lemon zest to the rice mixture for a brighter, more pronounced citrus flavor. This will complement the lemon juice and slices used in the recipe and give the dish an extra layer of freshness.
4. Crispy Finish: For a touch of texture, broil the fish for the last 2-3 minutes of baking. This will help crisp up the skin and caramelize the lemon slices, adding a beautiful finish to the dish.
5. Wine Substitution: If you prefer not to use wine, substitute the white wine with a mixture of half apple cider vinegar and half additional fish stock or chicken broth. This will provide a similar acidity and flavor profile.
Fish Stuffed With Sweet Onion Rice Recipe
My favorite Fish Stuffed With Sweet Onion Rice Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rice cooker or saucepan with lid
5. Large skillet
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Mixing bowl
12. Toothpicks
13. Aluminum foil
Ingredients:
- 4 whole white fish, cleaned and scaled, about 1-1.5 pounds each
- 1 cup jasmine rice
- 2 tablespoons olive oil
- 1 large sweet onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- 1 lemon, sliced into rounds
- 1/4 cup dry white wine
- 1/4 cup water or fish stock
Instructions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Rinse the jasmine rice under cold water and cook according to package instructions. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped sweet onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the onion and cook for an additional 1 minute until fragrant.
5. Mix the cooked rice with the onion and garlic mixture in a bowl. Stir in the salt, black pepper, smoked paprika, lemon juice, chopped parsley, and toasted pine nuts.
6. Stuff each cleaned and scaled fish with the sweet onion rice mixture. Use toothpicks to close the opening if needed.
7. Place the stuffed fish on the prepared baking sheet, arranging lemon slices around and on top of the fish.
8. Pour the white wine and water or fish stock around the fish on the baking sheet.
9. Cover the fish loosely with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
10. Serve the fish hot with the rice stuffing, garnished with additional parsley if desired.
