2 (1 kg (2 1/4 lb) grey mullet, scaled, cleaned and trimmed
2-3 rindless streaky bacon rashers
2-3 rindless streaky bacon rashers
for the forcemeat
2 oz (50 g) margarine, melted
2 cups (4 oz) 120g fresh white breadcrumbs
pinch of grated nutmeg
1 tbsp (15 ml) chopped parsley
5 ml/1 tsp chopped mixed fresh herbs
grated rind of 1/2 lemon
salt and pepper
1 egg, beaten
2 cups (4 oz) 120g fresh white breadcrumbs
pinch of grated nutmeg
1 tbsp (15 ml) chopped parsley
5 ml/1 tsp chopped mixed fresh herbs
grated rind of 1/2 lemon
salt and pepper
1 egg, beaten
for the garnish
lemon wedges
fresh herb sprigs
fresh herb sprigs
method
1. Set the oven at 180°C/350°F/gas 4. Make the forcemeat by combining all the ingredients except the egg in a bowl. Mix well, adding enough of the egg to moisten. The forcemeat should not be sloppy.
2. Stuff the fish with the forcemeat and place them in an ovenproof dish or on a baking sheet. Lay the bacon rashers over the top of each and bake for 25-30 minutes.
3. Transfer to a warmed platter, garnish with the lemon wedges and fresh herb sprigs and serve at once.
2. Stuff the fish with the forcemeat and place them in an ovenproof dish or on a baking sheet. Lay the bacon rashers over the top of each and bake for 25-30 minutes.
3. Transfer to a warmed platter, garnish with the lemon wedges and fresh herb sprigs and serve at once.
serving amount
serves 4
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