6 small red mullet, cleaned and trimmed
2 tbsp (1 oz) 25 g butter
2 tbsp (1 oz) 25 g butter
for the stuffing
2 tbsp (1 oz) 25 g butter
1 large onion, chopped
2 1/4 cup (225 g) mushrooms, finely chopped
3/4 cup (50 g) fresh white breadcrumbs
25 g (1 oz) parsley, chopped
salt and pepper
1 large onion, chopped
2 1/4 cup (225 g) mushrooms, finely chopped
3/4 cup (50 g) fresh white breadcrumbs
25 g (1 oz) parsley, chopped
salt and pepper
for the garnish
baby tomatoes
Watercress (salad cress) sprigs
Watercress (salad cress) sprigs
method
1. Use the butter to grease an ovenproof baking dish large enough to hold all the fish in a single layer.
2. Set the oven at 190°C/ 375°F/gas 5.
3. Make the stuffing. Melt the butter in a small saucepan and fry the onion for 3-4 minutes or until soft. Transfer to a bowl and add the chopped mushrooms, breadcrumbs and parsley, with salt and pepper to taste. Stuff the fish with this mixture.
4. Place the stuffed fish in the prepared baking dish, cover and bake for 30 minutes. Garnish with baby tomatoes and watercress sprigs and serve at once.
2. Set the oven at 190°C/ 375°F/gas 5.
3. Make the stuffing. Melt the butter in a small saucepan and fry the onion for 3-4 minutes or until soft. Transfer to a bowl and add the chopped mushrooms, breadcrumbs and parsley, with salt and pepper to taste. Stuff the fish with this mixture.
4. Place the stuffed fish in the prepared baking dish, cover and bake for 30 minutes. Garnish with baby tomatoes and watercress sprigs and serve at once.
serving amount
serves 6
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