Lemony Baked Stuffed Whiting
|Unsalted margarine||1 Tablespoon|
|Yellow onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Perch/Whole whiting||4 , scalded and cleaned|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 400°F.
In a heavy 10 inch skillet, melt the margarine over moderate heat; add the onions and cook, uncovered, until soft about 5 minutes.
Remove the skillet from the heat.
Transfer half of the onion to a bowl; add the garlic, bread crumbs, parsley, lemon rind, and pepper, and toss lightly to mix.
Stuff each whiting with 1/4 of the mixture and close it with toothpicks.
Sprinkle half of the remaining onion over a lightly greased 13"x 9"x 2" baking pan; arrange the fish on top in a single layer and scatter the rest of the onion over them.
Pour in the wine, then cover the pan snugly with aluminum foil.
Bake for 30 minutes or until the fish flakes easily when tested with a fork.