1 fish of 1 1/2 to 2 kg, washed and cleaned
1 1/2 tablespoon of salt
2 tablespoons of olive oil or melted butter
2 tablespoons of chopped parsley
2 red bell peppers, seeded and chopped
1/2 cup of green onion, finely chopped
For the filling:
3/4 cup of chopped chives
1/2 cup of finely chopped onion
1/4 cup of olive oil or melted butter
1/4 cup of lemon juice
4 cups of puffed rice cereal, cut into cubes
1/2 cup of natural yogurt
1 tablespoon of sweet paprika
1 tablespoon of salt
1 fish of 1 1/2 to 2 kg, washed and cleaned
1 1/2 tablespoon of salt
2 tablespoons of olive oil or melted butter
2 tablespoons of chopped parsley
2 red bell peppers, seeded and chopped
1/2 cup of green onion, finely chopped
For the filling:
3/4 cup of chopped chives
1/2 cup of finely chopped onion
1/4 cup of olive oil or melted butter
1/4 cup of lemon juice
4 cups of puffed rice cereal, cut into cubes
1/2 cup of natural yogurt
1 tablespoon of sweet paprika
1 tablespoon of salt
Sprinkle the fish with salt inside and out
Prepare the filling: cook the chives and onion in melted butter until tender
Mix well with all other ingredients
Fill the fish without squeezing it too much
Close the opening with small spines or toothpicks
Place the fish in a greased baking dish and brush with butter
Bake in a moderate oven (170°C) for 40 to 60 minutes, or until the meat separates when tested with a fork
Brush it several times during cooking with the liquid proper
Remove the toothpicks
Mix the pepper, parsley, and green onion, and arrange it in strips over the fish
Serve hot on a platter with boiled potatoes and butter
Does 6 portions.
