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.