Baked fish with tomatoes and mushrooms

Baked fish with tomatoes and mushrooms

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
90g butter
40g onions, chopped
90g mushrooms, chopped
1 tomato, peeled, seeded and chopped
1 teaspoon chives, snipped
1 tablespoon parsley, chopped
60g fresh breadcrumbs
freshly ground black pepper
1 x 1.5kg whole fish, cleaned and scaled
1 tablespoon lemon juice
125ml dry white wine
salt

Method

  1. Heat half the butter in a frying pan, add onion and cook until translucent. Add mushrooms and cook until wilted. Add tomato and simmer for 5 minutes. Stir in chives, parsley, breadcrumbs, salt and pepper.
  2. Stuff fish loosely with herb mixture and close with skewers and string. Place fish in a baking pan lined with greased foil, and sprinkle with lemon juice, wine, salt and pepper. Dot with remaining butter.
  3. Bake, uncovered and basting occasionally, in a preheated hot oven (200°C) for 30–40 minutes or until the fish flakes easily when tested with a fine skewer. Sprinkle with additional butter and lemon juice.
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