Hungarian Gypsy Fish
|Potato||1 Large, boiled in its skin, peeled and sliced (Per Person)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Fresh fish||1 Large (Good White Meat, About 8 Ounces Per Person)|
|Bacon||1⁄2 Cup (8 tbs)|
|Onion rings||1⁄2 Cup (8 tbs) (1 Large Onion Yields 3-4 Portions)|
|Green pepper||1 , sliced into rings|
|Tomatoes||1 , sliced|
|Parsley||1 Tablespoon, chopped|
Butter a large Pyrex dish liberally, cover the bottom with a 2-inch layer of sliced potatoes, sprinkle with butter, salt, pepper, paprika and sour cream.
Rub the cleaned fish inside and out with salt and butter, make holes on both sides about 2 inches apart and stuff with uncooked bacon.
Place the fish over the potato "bed", and cover everything with sour cream, paprika, onion rings and pepper rings.
Decorate with tomato slices, and sprinkle the entire dish with chopped parsley.
Bake in a hot oven; allow 10-12 minutes per pound, depending on quality of fish.
Serving size: Complete recipe
Calories 2225 Calories from Fat 740
% Daily Value*
Total Fat 83 g128.3%
Saturated Fat 26.8 g134.1%
Trans Fat 0 g
Cholesterol 767.9 mg256%
Sodium 1912.7 mg79.7%
Total Carbohydrates 82 g27.2%
Dietary Fiber 13.5 g54.2%
Sugars 16.5 g
Protein 279 g557.6%
Vitamin A 112.1% Vitamin C 375.3%
Calcium 34.9% Iron 81.7%
*Based on a 2000 Calorie diet