I tried this great recipe with two different types of fish and two different flavors of stuffing. Unsurprisingly, the lemon-herb stuffing went better with the branzino and the matbucha-flavored stuffing was delicious with the salmon. But they’re interchangeable, and both are satisfying, tasty, and a nice change of pace from the more typical fish fare.
Salmon serves 8, branzino serves 6
1 1–2-lb (450–910-g) side of salmon, with a horizontal pocket slit along one side, or 2 1-lb (450-g) whole branzinos, prepared for stuffing
1 Tbsp lemon juice
Lemon-Herb Stuffing
3/4 cup farro, cooked according to pkg directions
2 cubes frozen dill
2 cubes frozen parsley
2 cubes frozen basil
2 cubes frozen cilantro
2 Tbsp oil
1/2 tsp lemon pepper
1 small lemon, thinly sliced
olive oil, for smearing
garlic pepper or garlic powder, salt, and pepper, to taste
Matbucha Stuffing
3/4 cup farro, cooked according to pkg directions
1 7-oz (200-g) container matbucha dip with olives (I use Menachem’s Dips)
olive oil, for smearing
hot paprika, salt, and pepper, to taste
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse the inside and outside of your choice of fish and pat dry. Place on the prepared baking sheet and sprinkle with lemon juice.
To prepare the lemon-herb fish, combine farro, herbs, oil, and lemon pepper in a small mixing bowl. Gently fill the cavity of the fish with the stuffing and push in the lemon slices. Secure the fish with a few toothpicks, if necessary. Rub the outside of the fish with olive oil and sprinkle generously with garlic pepper.
To prepare the matbucha fish, combine the farro with the matbucha dip in a small mixing bowl. Stuff the cavity of the fish gently with the filling, securing it with a few toothpicks if necessary. Rub olive oil over the outside of the fish and season generously with hot paprika, salt, and pepper.
Bake for 20–25 minutes, uncovered. Serve warm or at room temperature.
Tip: You can ask your fishmonger to cut the slit in your fish.
