'1.5 to 2 kg redfish, cleaned'
'Salt and black pepper to taste'
For the filling:
'8 slices of bread crumbs, finely ground'
'1 medium onion, finely chopped'
'6 sprigs of parsley, finely chopped'
'1 egg'
'Salt and black pepper to taste'
For cooking:
'1/2 cup olive oil or vegetable oil'
'2 cloves garlic, minced'
'1 sprig of parsley, minced'
'Rind of 1/2 lemon, grated'
'1 cup dry white wine'
'1.5 to 2 kg redfish, cleaned'
'Salt and black pepper to taste'
For the filling:
'8 slices of bread crumbs, finely ground'
'1 medium onion, finely chopped'
'6 sprigs of parsley, finely chopped'
'1 egg'
'Salt and black pepper to taste'
For cooking:
'1/2 cup olive oil or vegetable oil'
'2 cloves garlic, minced'
'1 sprig of parsley, minced'
'Rind of 1/2 lemon, grated'
'1 cup dry white wine'
'Season the redfish with salt and black pepper'
'Mix all filling ingredients and stuff the fish'
'Close the opening firmly'
'Arrange the fish in a baking dish'
'Place all cooking ingredients on top, except for the white wine'
'Bake in a moderate oven (180°C) for 20 minutes'
'Remove from oven and brush the fish with white wine'
'Return to oven and bake for another 20 minutes, or until the fish is tender'
'Serves 4 to 5 people'
