Baked Stuffed Fish
|Fish||2 Pound (Pike, Sea Bass, Whitefish, Etc.)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|White bread slice||1 , trimmed|
|Skim milk||1⁄4 Cup (4 tbs)|
|Special oil||3 Tablespoon|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green olives||1 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
Have the fish split and boned for stuffing.
Season with 1 teaspoon salt, 1/2 teaspoon pepper and the paprika.
Soak the bread in the milk and mash smooth.
Heat 1 tablespoon oil in a skillet; saute the onions, celery and mushrooms 10 minutes.
Remove from the heat; mix in the olives, thyme, mashed bread and the remaining salt and pepper.
Stuff the fish and close the opening with skewers or by sewing.
Heat the remaining oil in a baking dish.
Place the fish in it and bake in a 350° oven 20 minutes.
Pour the sherry over it and bake 40 minutes longer or until browned and fish flakes easily when tested with a fork.