Baked fish (SFH Mediterranean style)

Large panga (about 500-700g)

pinch of salt

Juice of 1 lemon

2tbsp (30ml) olive oil

1tbsp (15ml) vinegar

2tbsp (30ml) dry white wine

1 onion chopped

1 tbsp (15ml) paprika

1tsp (5ml) chopped parsley

135g butter

1tbsp (15ml) cake flour

2 egg yellows

1 hard-boiled egg chopped

Chopped olives to garnish

Stuffing

5tbsp (75ml) butter

1 onion, chopped

Salt and freshly ground black

pepper

20g pimento or green olives,

pitted and chopped

2 hard boiled eggs, chopped

250g bacon, chopped

70g manioc (cassava) flour (you

can use cake flour, but it isn’t

preferable) Wash the inside of the fish and scrape the outside with a hard nail brush to clear off the stray scales.

Season with salt and drizzle with lemon juice inside and out. Refrigerate for 2 hours.

To make the stuffing, mix the butter, onion, salt, pepper, olives, eggs, bacon, and manioc flour.

Stuff the cavity of the fish with the prepared stuffing.

Place the stuffed fish in a non-metallic, deep ovenproof dish (ideally a clay one). Mix the olive oil, vinegar, wine, onion, paprika, parsley, and 45g butter (melted) together. Halve the marinade and set one lot aside. Pour the other half over the fish and marinate in the refrigerator for one hour. Just before baking, discard the marinade in which the fish was placed.

Preheat the oven to 160°C and then bake the fish, basting with the reserved marinade every 20 minutes. When the fish is completely cooked, remove from the oven and set aside; keep warm.

Thicken the marinade left in the oven dish with flour, egg yolks and the remaining butter.

Place the fish in a serving dish, pour the gravy over the fish and garnish with chopped egg and olives. Serve with mashed potatoes.