I think any sort of fish of not very large size is suitable for this recipe: Bream, perch, trout, porgy, etc., any kind that is suitable for cooking in the oven. I used Splendid alfonsino.
- 800 g fish (2 fish 400 g each, or 1 - 800gr)
- 6 Tbsp breadcrumbs
- 100 g peeled almonds finely
- 1 onion medium size
- 1 clove garlic
- 1 eggplant (150 g)
- 1 red bell pepper (150 g)
- salt, black pepper, chopped dill, parsley
- vegetable (olive) oil
- On a dry frying pan roast the almonds until they turn golden brown.
- Peel the skin off the eggplant and cut into small cubes about 0.5 cm size.
- Cut the onion and red bell pepper onto small pieces, and chop garlic.
- Heat 2 Tbsp vegetable oil in a pan and fry the breadcrumbs until they turn golden brown. Put the breadcrumbs on a plate.
- Add 1 Tbsp vegetable oil and fry onion, add garlic, eggplant and pepper. Fry the vegetables, stirring occasionally, for 4 - 5 minutes, add salt and pepper and transfer upon a plate.
- Mix the vegetables with 4 Tbsp of breadcrumbs and almonds.
- Make a deep cut on the back of the fish, leaving the abdomen untouched, remove the innards and rinse. Dry the fish with a paper towel.
- Salt and pepper the fish from inside, stuff in the filling and sprinkle with 2 tablespoons breadcrumbs.
- Brush the patch for baking vegetable oil, lay the fish with its abdomen down upon the bottom , sprinkle with oil and bake in a preheated to 190º - 200ºC oven for 15-25 minutes.
I liked this recipe very much. The recipe is quite simple and the same time it’s definitely a delicious dish.
This recipe is different from its original version, because I cooked it for my family, and changed the recipe basing on my family members' preferences. Actually I made quite many changes in the recipe. I also should tell about what I think to be very important. It's the butter I used.
I rarely use vegetable oil to cook fish and I never use olive oil, that's why I substituted vegetable oil with drawn butter here. I think olive oil “drawns” the taste of other ingredients. Sometimes I use light-tasting vegetable oil for cooking, like CANOLA, but I prefer drawn butter to all the other kinds of fats. As for garlic, I only use dry garlic powder. You can also substitute eggplants with mushrooms or zucchini.
If the stuffing appears to be dry (which depends on the amount of oil), you can place a piece of a butter into the middle of the fish, the butter should have either natural flavor, or dill (lemon zest, garlic flavor). Any flavour you like. Before baking, I extracted the back bones. To extract the back bones, you need to make a deep cut on the back of the fish, insert a very sharp, narrow blade knife under the backbone and then separate bones from flesh. Than using scissors, cut the back bone at the tail and at the head, having this done, you can easily extract the back bone. Cooking time depends on the fish size. You can also cook the fish with some young potatoes.