2 (1 kg (2 1/4 lb) grey mullet, scaled,
cleaned and trimmed
2-3 rindless streaky bacon rashers
2 oz (50 g) margarine, melted
2 cups (4 oz) 120g fresh white breadcrumbs
pinch of grated nutmeg
1 tbsp (15 ml) chopped parsley
5 ml/1 tsp chopped mixed fresh herbs
grated rind of 1/2 lemon
salt and pepper
1 egg, beaten
fresh herb sprigs
1. Set the oven at
180°C/350°F/gas 4. Make the forcemeat by combining all the
ingredients except the egg in a bowl. Mix well, adding enough of
the egg to moisten. The forcemeat should not be sloppy.
2. Stuff the fish with the forcemeat and place them in an ovenproof dish or on a baking sheet. Lay the bacon rashers over the top of each and bake for 25-30 minutes.
3. Transfer to a warmed platter, garnish with the lemon wedges and fresh herb sprigs and serve at once.
This recipe is from How To Cook Fish - http://www.howtocookfish.info