Stuffed Fish En Papillote
|Striped bass/Pike / whitefish||4 Pound|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Special margarine||3 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green peppers||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Fine bread crumbs||1 Cup (16 tbs)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
Have the fish split and boned.
Wash and dry; rub inside and out with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt half the margarine in a skillet; saute the onions, celery, green peppers and mushrooms 10 minutes.
Mix in the bread crumbs, thyme, almonds and the remaining salt and pepper.
Stuff the fish; close the opening with skewers or tie with string.
Cut a piece of aluminum foil large enough to cover the fish completely.
Melt the remaining margarine and brush the foil with a little of it.
Place the fish in the center and bring up the foil.
Sprinkle the fish with the wine and the remaining margarine.
Overlap the fish with the foil and fold ends.
Place on a baking sheet.
Bake in a 400° oven 30 minutes.
Open the foil and fold it back.
Bake 20 minutes longer or until fish flakes easily when tested with a fork.
Baste once or twice.