| Baked Fish Stuffed with crab |
| Serves 4 4 streaky bacon rashers 1 oz (30g) butter 2 oz (55g) spring onions, chopped 1 large celery stalk, diced grated zest of 1 large lemon 1 tablespoon chopped fresh parsley 1 oz (30g) crumbs made from day- old french or italian bread. salt and pepper 6-8oz (170- 225g) white crabmeat 1 egg, beaten to mix 4 whole fish such as trout or red snapper, 3/4 -1 lb (340-450g ) each, scaled if necessary, gutted and boned for stuffing. 1. preheat a 375 F/ 190 C/ Gas 5 oven. 2. Fry the bacon rashers in the butter in a frying pan until crisp. Drain on papper towels. chop the bacon. 3. Pour off all but 1 tablespoon of the fat from the frying pan into a small bowl and reserve. Brush a little reserved fat over the bottom of a baking dish or roasting tin that will accommodate the fish comfortably. Set aside. 4. heat the fat still in the frying pan and cook the spring onions and celery, stirring occasionally, for 5-7 minutes or until soft. 5. mix together the vegetables, lemon zest, parsley, breadcrumbs, salt and pepper. Fold in the crabmeat and bacon. Bind with the egg. 6. open up each fish like a book, skin aside down. spread the stuffing over one half. pack it down firmly, fhen fold over the fish and press down gently. Close the opening with cocktail sticks, if wished. 7. Set the fish in the prepared baking dish or roasting tin. Brush the tops of the fish with a little of the reserved fat. Bake for 25-30 minutes or until the fish is cooked. 8. Carefully transfer the fish to a warmed seving plates and serve immediately. |