Cretan-style Stuffed Fish with Aromatic Herbs

Ingredients

In this adaptation of the Filipino dish Sinanglay, we have incorporated the flavors and ingredients of Cretan cuisine. The original dish typically uses freshwater fish, while we have chosen a local Mediterranean fish variety. The traditional Filipino spices have been replaced with Cretan herbs and spices, such as oregano, thyme, and bay leaves. Additionally, the cooking technique has been modified to include a rich tomato sauce, which is a staple in Cretan cuisine. We alse have the original recipe for Sinanglay, so you can check it out.

• 2 whole Mediterranean fish (such as sea bream or sea bass), scaled and gutted 2 whole Mediterranean fish (such as sea bream or sea bass), scaled and gutted
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 2 bay leaves 2 bay leaves
• 1 lemon, sliced 1 lemon, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for drizzling Olive oil, for drizzling
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the fish under cold water and pat dry with paper towels.
3. 3.
   In a bowl, combine the chopped onion, minced garlic, diced tomato, sliced bell peppers, oregano, thyme, and bay leaves.
4. 4.
   Season the fish with salt and pepper, both inside and out.
5. 5.
   Stuff the fish cavities with the vegetable and herb mixture, and place lemon slices on top.
6. 6.
   Drizzle olive oil over the fish and place them in a baking dish.
7. 7.
   Pour the tomato sauce over the fish and cover the baking dish with aluminum foil.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
9. 9.
   Remove the foil and broil for an additional 5 minutes to lightly brown the top.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If sea bream or sea bass is not available, you can use any other local Mediterranean fish variety.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own using ripe tomatoes for the best flavor.

Tips & Tricks

• To enhance the flavors, marinate the fish in a mixture of olive oil, lemon juice, and herbs for 30 minutes before stuffing and baking.
• Serve the stuffed fish with a side of Cretan barley rusks or crusty bread to soak up the delicious tomato sauce.
• Experiment with different Mediterranean herbs, such as rosemary or marjoram, to add your own twist to the dish.
• If you prefer a spicier version, add a pinch of crushed red pepper flakes to the vegetable and herb mixture.

Serving advice

Serve the Cretan-style stuffed fish hot, accompanied by a generous spoonful of the flavorful tomato sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the stuffed fish on a platter, surrounded by the colorful bell pepper slices and lemon wedges. Drizzle some extra olive oil over the top for a glossy finish.