Imprimer la recette

Ingredients

For fish and vegetables
2.2 lb of line bar scaled and gutted
2 lemons
3 tomatoes small
3.5 oz of button mushrooms small
3.5 oz of black olives
1/2 glass of olive oil

For the filling
3 rusks
1/2 fennel
2 onions
2 shallots
1 pod of garlic
1 glass of dry white wine
1 branch of thyme
parsley
salt and pepper

Instructions

Make diagonal cuts along one side of the fish.

Grease an oven-safe dish and place the fish in it at an angle.
Cut 4 lemon half-slices and insert the flat sides of the slices into the slits.

Soak the crispbread in white wine.

Peel and chop the shallots, onion, garlic, half a fennel bulb, and parsley.

Place all these ingredients in a bowl, then add the soaked breadcrumbs, white wine, and finely chopped thyme.
Season with salt and pepper; mix everything together until you have a smooth paste.

Spread the batter all around the fish.
Preheat your oven to 180°C.

Remove the stems from the tomatoes and the tough ring around them.
Use this opening to scoop out the seeds and the juice. Arrange the tomatoes in the empty corners of the dish.

Remove the sandy part from the base of the mushrooms.
Rinse them thoroughly and stuff them with the filling.

Drizzle with olive oil and place in the preheated oven.
Bake for 30 minutes.

Pit the olives.
Arrange them on top of the stuffing just before serving, in the baking dish.

Bar du port