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RECIPE
11 INGREDIENTS 8 STEPS 45min

Herb-Stuffed Silver Fish

Herb-Stuffed Silver Fish - Alexa Skill (without meatprobe)
Herb-Stuffed Silver Fish Recipe | SideChef
Herb-Stuffed Silver Fish - Alexa Skill (without meatprobe)
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
45min
Total Time
$0.73
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3
Silver Fish
up to 4, gutted and scaled
4 sprigs
4 sprigs
Fresh Oregano
4 sprigs
6 cloves
Garlic , peeled
3
Large Lemons
1 1/2 Tbsp
Extra-Virgin Olive Oil
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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
88
FAT
6.2 g
PROTEIN
2.1 g
CARBS
9.5 g

Cooking Instructions

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Step 1
If you did not buy the Silver Fish (3) gutted and scaled, gut and scale them now. Preheat the oven to 200 degrees C (400 degrees F).
Step 2
Rinse the fish under cold running water and pat dry with paper towel. Using a sharp knife, cut three diagonal slits into one side of each fish.
Step 3
Season the fish with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste) , being sure to get into the stomach cavity and the slits. Arrange the fish, slit-side up on a lined baking sheet or roasting dish.
Step 4
Wash the Italian Flat-Leaf Parsley (4 sprigs) , Fresh Rosemary (4 sprigs) , Fresh Oregano (4 sprigs) , Fresh Sage (4 sprigs) , and Fresh Basil (4 sprigs) . To make the marinade, take one sprig from each of the herbs, remove any woody stalks and finely chop.
Step 5
Add the herbs to a bowl with the Extra-Virgin Olive Oil (1 1/2 Tbsp) . Zest and juice one Lemon (1) and crush the Garlic (6 cloves) , adding them to the marinade. Season with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste) and stir to combine.
Step 6
Take the rest of the herbs and tie into small bunches with kitchen string – one bunch for each fish. Slice the remaining Lemons (2) into thick slices and stuff each fish with the slices and herb bouquet.
Step 7
Drizzle over the marinade, making sure to spoon it liberally into the cavity and the slits.
Step 8
Roast the fish at 180 degrees C (350 degrees F) for 20-24 minutes until the flesh is no longer translucent and it pulls away easily from the skin. Remove the herb bouquets and serve the silvers immediately with a simple green salad and a loaf of crusty bread.
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Nutrition Per Serving
Calories
88
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
2.5 mg
1%
Carbohydrates
9.5 g
3%
Fiber
2.1 g
8%
Sugars
1.7 g
--
Protein
2.1 g
4%
Sodium
5.8 mg
0%
Vitamin D
--
--
Calcium
39.7 mg
3%
Iron
0.6 mg
3%
Potassium
134.9 mg
3%
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