Prepare the fish and then marinate it in lemon, salt, garlic, and parsley for an hour. For the filling: cut chicken breast into small squares, fry them in butter until crispy, and let them dry on a baking sheet in the oven. Cook three eggs, if using fish roe, and some shrimp. Make a ragout with tomatoes, green herbs, and pepper, adding chopped eggs, peeled shrimp, and optional oysters when cooking. Remove from heat and add a spoonful of fish stock, a bit of lemon juice, and let it simmer. Take off the heat and add chopped chicken, olives, and cut eggs. Use this mixture to stuff the fish and close the opening with thick thread. Brush the fish with olive oil and put it in the oven. Then prepare a tomato sauce to spoon over the fish, garnishing with shrimp, cooked eggs, and oysters.
Prepare the fish and then marinate it in lemon, salt, garlic, and parsley for an hour. For the filling: cut chicken breast into small squares, fry them in butter until crispy, and let them dry on a baking sheet in the oven. Cook three eggs, if using fish roe, and some shrimp. Make a ragout with tomatoes, green herbs, and pepper, adding chopped eggs, peeled shrimp, and optional oysters when cooking. Remove from heat and add a spoonful of fish stock, a bit of lemon juice, and let it simmer. Take off the heat and add chopped chicken, olives, and cut eggs. Use this mixture to stuff the fish and close the opening with thick thread. Brush the fish with olive oil and put it in the oven. Then prepare a tomato sauce to spoon over the fish, garnishing with shrimp, cooked eggs, and oysters.
