Ingredients:⠀
- 3kg of boyfriend fish⠀
- Small shrimp to taste, seasoned with salt and olive oil
- 6 cloves of garlic, crushed with salt⠀
- Juice of half a lemon
- 1 tablespoon chopped parsley⠀
- 1 tablespoon chopped chives
- 1 tablespoon chopped coriander⠀
- 1 sachet of 250g of Ekma Braised Tomato Sauce
- 1 tablespoon of capers
- 1 tablespoon Ekma Mustard Sauce
- Salt and black pepper to taste
Preparation mode:
Clean and wash the fish well. Dry the fish with a paper towel or clean kitchen towel and season with beaten garlic, salt and lemon juice. Leave to marinate for 10 minutes. Meanwhile, prepare the filling. Saute the shrimp with garlic and olive oil, and season with salt. As soon as the shrimp turn red, remove them from the heat and set aside.⠀
In the same frying pan, add the tomato sauce, parsley, chives and coriander, season with salt and pepper. Stir well until the sauce becomes thicker. Turn off the heat and add the shrimp.
Grease the baking dish with a little olive oil and line the bottom with sliced potatoes seasoned with salt and black pepper.
Stuff the open fish with the prawns and close by sewing with common thread and place in the pan on top of the potatoes. Place the capers on top. Cover the baking tray with aluminum foil and place in the preheated oven at 180 degrees for about forty minutes or until baked. Remove the aluminum foil, spread a little butter with mustard on top and return to brown a little.
Serve with white rice and salad of your choice.