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
1tbsp (15ml) cake flour
2 egg yellows
1 hard-boiled egg chopped
Chopped olives to garnish
5tbsp (75ml) butter
1 onion, chopped
Salt and freshly ground black
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.