Although geelbek is similar to a salmon in shape, the flesh is white and has a more delicate flavour. This recipe for whole baked geelbek is delicious and enough for a dinner party of eight.
1 whole geelbek, entrails removed
15 ml salt
250 ml fresh breadcrumbs
1 egg, beaten
5 ml minced onion
10 ml finely chopped parsley
5 ml chopped basil
freshly ground black pepper
30 g dry breadcrumbs
30 ml butter
Sprinkle fish with 10 ml salt.
Combine fresh breadcrumbs, egg, onion, parsley, basil, pepper and remaining salt in a bowl. Use to stuff cavity, close fish and secure with string.
Place stuffed fish in an ovenproof dish, sprinkle with dry breadcrumbs and dot with butter.
Bake at 180°C for 40 minutes to 1 hour, depending on size of fish.
Serve immediately with lemon wedges.
Cuisine: South African
Sub-Category: Fish and Seafood