Title: Baked Stuffed Whole Fish+
Categories: Seafood
Yield: 1 Fish

5	lb	Fish, (walleye or salmon for example) could be smaller or la
2	md	Onions, sliced very thin
1		Green pepper, cut in thin rings
		Few sprigs parsley
1		Tomato, thinly sliced
		Oil or butter for lubrication
		Salt to taste
		Pepper to taste
3	sl	Bacon
1/2	c	Dry white wine

Wash the fish. Set the oven at 450 degrees F. and preheat a baking dish lined with a double thickness of heavy foil. This will enable you to lift the fish out and place it on a platter, after it is done.

While the oven is heating, stuff the fish with the vegetables, and season the stuffing with a bit of salt and pepper (to taste.) Add dots of butter, using 2 tablespoons. Secure the stuffing with toothpicks or wooden skewers. When the oven is hot, butter or oil the foil in the baking pan. put the fish in the pan and rub it well with butter. Strip the top with 3 slices of bacon and bake, allowing 10 to 12 minutes per pound. Baste frequently with butter and white wine. Test for doneness by sticking a small metal skewer in the fish at its thickest part (halfway through.) Hold it there for 2 seconds, withdraw it quickly and put the tip of the skewer on your lower lip. If it is cool it is not done. If it is just warm the fish is still not done. A little warmer and it may be a bit pink in the middle which is perfect for some. I prefer the skewer to be rather hot which indicates a fully cooked fish. If the skewer is really hot the fish may be overdone.

Remove the fish, foil and all, to a platter and serve with parsley butter, lemon butter or holandaise sauce.

Basically, this recipe came from James Beard. The wine is my own innovation which makes the drippings so delicious that my family has been seen gathering around the foil liner scraping up each little bit with a spoon.

Mary Riemerman From: Mary Riemerman Date: 04-22-95 By fatfree-request@fatfree.com on Jun 16, 1997

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