Biscuit crumbs add an unusual texture to the stuffing in this tasty dish.
2 kg (4 1/4 lb) whole fish, gutted and boned (use salmon, salmon trout or sea bass)
225 g (8 oz) savoury biscuit crumbs
60 g (4 tbsps) butter, melted
Pinch salt and pepper
10 ml (2 tsps) lemon juice
1.25 ml (1/4 tsp) each dried thyme, sage and marjoram
1 shallot, finely chopped
120 g (4 oz) button mushrooms, chopped
1. Have the fishmonger gut and bone the fish, leaving on the head and tail. Rinse the fish inside and pat dry.
2. Place the fish on lightly oiled foil. Combine all the stuffing ingredients.
3. Open the cavity of the fish and spoon in the stuffing.
4. Close the fish and pat out gently so that the stuffing is evenly distributed. Close the foil loosely around the fish and place it directly on the oven shelf or in a large roasting pan. Cook at 200°C (400°F) Gas Mark 6 for about 40 minutes. Unwrap the fish and slide it onto a serving plate. Peel off the top layer of skin if desired and garnish with lemon slices.
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