Baked Stuffed Sea Bream
|Cooked rice||4 Ounce|
|Sage||1⁄4 Teaspoon (Leveled)|
|Thyme||1⁄4 Teaspoon (Leveled)|
|Chopped stuffed olives||1 1⁄2 Ounce (optional)|
|Seasoning||1 (to taste)|
Scale the fish and trim the fins and tail.
Leave the head on, but remove the eyes.
To make the stuffing, melt the margarine in a pan, add the chopped onion and celery and fry gently for about 3 min.
Add the rice and remaining ingredients and mix thoroughly over the heat for 2—3 min.
Stuff fish with some of the mixture and spread the remainder over the bottom of a shallow fireproof dish.
Place the fish on top and cover with the bacon, cut in long thin strips, arranged in a criss-cross pattern.
Bake in a fairly hot oven (375° F., Gas 5) for 50-40 min (allowing 10 min per lb.).
Serve in the same dish, garnished with parsley or watercress.