Portuguese Baked Fish

Recipe from: 8/10/2006 12:00:00 AM

Ingredients 21
Servings 3
Time

Ingredients

  • STUFFING
  • 75
    g
    butter
  • 1
    onion, chopped
  • salt and freshly ground black pepper
  • 20
    g
    pitted green olives, chopped
  • 2
    hard-boiled eggs, chopped
  • 250
    g
    bacon, chopped
  • 125
    ml
    sago or cake flour
  • FISH:
  • 1
    whole panga or red roman (500-750 g), gutted and scales removed
  • salt to taste
  • 1
    juice of lemon
  • 30
    ml
    olive oil
  • 15
    ml
    vinegar
  • 30
    ml
    dry white wine
  • 1
    onion, halved and sliced
  • 15
    ml
    paprika
  • 5
    ml
    chopped parsley
  • 130
    g
    butter, melted
  • 2
    egg yolks, whisked
  • 15
    ml
    cake flour
 

Method

 

STUFFING

Mix all the ingredients and store in the fridge until needed.
FISH

Wash the cavity of the fish and scrub the outside with a nailbrush to ensure all the scales have been removed. Season with salt and sprinkle with lemon juice inside and out. Leave the fish in the fridge for 2 hours.
Spoon the stuffing into the cavity of the fi sh and put the stuffed fish in a deep, non-metallic ovenproof dish. Mix the olive oil, vinegar, wine, onion, paprika, parsley and 45 ml of the melted butter. Pour half of this mixture over the fish and marinate in the fridge for 1 hour.Reserve the remaining sauce.
Preheat the oven to 160 °C. Remove the fish from the marinade and discard the marinade. Bake the fish in the preheated oven for 40-60 minutes, brushing it with the remaining sauce at 20-minute intervals. Remove the fi sh from the ovenproof dish and keep warm. Thicken the pan juices with the egg yolks, flour and remaining butter and pour over the fish.
 

Read more on: fish/seafood  |  bake
 

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