Baked Stuffed Fish Recipe
Ingredients
| 2 pounds pike, sea bass, whitefish, etc. | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 3/4 Teaspoon | |
| Paprika | 1 Teaspoon | |
| White bread slice | 1 , trimmed | |
| Skim milk | 1/4 Cup (16 tbs) | |
| 3 tablespoons special oil | ||
| Onions | 3/4 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Green olives | 1 Tablespoon, chopped | |
| Thyme | 1/4 Teaspoon | |
| 1/2 cup dry sherryb | ||
Directions
Have the fish split and boned for stuffing.
Season with 1 teaspoon salt, 1/2 teaspoon pepper and the paprika.
Soak the bread in the milk and mash smooth.
Heat 1 tablespoon oil in a skillet; saute the onions, celery and mushrooms 10 minutes.
Remove from the heat; mix in the olives, thyme, mashed bread and the remaining salt and pepper.
Stuff the fish and close the opening with skewers or by sewing.
Heat the remaining oil in a baking dish.
Place the fish in it and bake in a 350° oven 20 minutes.
Pour the sherry over it and bake 40 minutes longer or until browned and fish flakes easily when tested with a fork.
Baste frequently.
Season with 1 teaspoon salt, 1/2 teaspoon pepper and the paprika.
Soak the bread in the milk and mash smooth.
Heat 1 tablespoon oil in a skillet; saute the onions, celery and mushrooms 10 minutes.
Remove from the heat; mix in the olives, thyme, mashed bread and the remaining salt and pepper.
Stuff the fish and close the opening with skewers or by sewing.
Heat the remaining oil in a baking dish.
Place the fish in it and bake in a 350° oven 20 minutes.
Pour the sherry over it and bake 40 minutes longer or until browned and fish flakes easily when tested with a fork.
Baste frequently.
Chef
