Name: Portuguese Baked Fish
Yield: 3 servings
Cuisine: Bake
Ingredients: 75.00 g butter; 1.00 onion chopped; 0.00 sea salt and freshly ground black pepper; 20.00 g olives green, pitted and chopped; 2.00 eggs hard-boiled, chopped; 250.00 g bacon chopped; 125.00 ml tapioca flour or cake flour; 1.00 red roman gutted and scales removed; 0.00 salt to taste; 1.00 lemon juice only; 30.00 ml fresh chillies 573; 15.00 ml vinegar; 30.00 ml wine dry white; 1.00 onion halved and sliced; 15.00 ml paprika; 5.00 ml fresh parsley chopped; 130.00 g butter melted; 2.00 eggs yolks only, whisked; 15.00 ml flour cake

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Ingredients (19)

STUFFING

75.00 g	butter
1.00	onion — chopped
0.00	sea salt and freshly ground black pepper
20.00 g	olives — green, pitted and chopped
2.00	eggs — hard-boiled, chopped
250.00 g	bacon — chopped
125.00 ml	tapioca flour — or cake flour

FISH:

1.00	red roman — gutted and scales removed
0.00	salt — to taste
1.00	lemon — juice only
30.00 ml	fresh chillies — 573
15.00 ml	vinegar
30.00 ml	wine — dry white
1.00	onion — halved and sliced
15.00 ml	paprika
5.00 ml	fresh parsley — chopped
130.00 g	butter — melted
2.00	eggs — yolks only, whisked
15.00 ml	flour — cake

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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.