Ingredients
- Fresh fish: 1 large whole noble fish (captain, red carp, grouper or gilthead sea bream).
- Lakk Dieune marinade: 2 sliced yellow onions, 4 crushed garlic cloves, 1 tablespoon of traditional Nokoss, 1 tablespoon of Lakk Dieune special spices, juice of 2 limes, 4 tablespoons of olive oil, sea salt and crushed black pepper.
- Aromatic stuffing: Finely sliced onions, chopped parsley, pepper and spicy seasoning.
- Assortment of fresh vegetables: Diced crunchy carrots, golden sautéed potatoes, diced fresh cucumbers, seeded tomato wedges, sliced peppers and blanched green beans.
Preparation
- Prepare the fish: Scale, gut and clean the whole fish thoroughly with lemon water. Make 3 to 4 deep diagonal incisions on each side.
- Make the marinade: In a mortar, crush the garlic with salt, pepper, nokoss, Lakk Dieune spice blend, lime juice and olive oil.
- Stuff and marinate: Generously brush the fish with marinade, paying particular attention to the slits. Stuff the belly cavity with the flavored onion mince. Leave to rest for at least 45 minutes for optimal penetration of the spices.
- Braise to Perfection: Place the fish on the grill of a hot barbecue or in the oven under the grill at 210°C. Grill for about 15 minutes per side, brushing regularly with marinade to preserve the soft interior.
- Friendly Service: Arrange the steaming braised fish in the center of a large dish, beautifully bordered by the mosaic of crunchy sautéed vegetables. Drizzle with a squeeze of fresh lemon before tasting.