INGREDIENTS

INSTRUCTIONS

To gut the fish, cut off the fins, slice open the underside and  remove
the guts. Cut around the main bone with a knife and remove  from the
fish. Cut out the gills of the fish and clean it on the  inside and
outside. Alternatively, ask your fishmonger to do this for  you.  Slice
the shallots, mushrooms, garlic, thyme and sorrel. Heat 2oz  butter in
a pan and fry them for 5 minutes, cooking the sorrel last.  Add a
tablespoonful of freshly chopped parsley.  In a mixing bowl add the
breadcrumbs and 2 tablespoonfuls of white  wine, break in an egg and
add the contents of the frying pan, mix the  ingredients together.
Season the fish with salt and pepper.  Stuff the fish with the mixture,
not placing too much in the head  area as this will not be eaten. Close
the fish and put into an even  shape. Take a large baking dish and put
down one layer of sliced  lemon and tomato, pour over a good amount of
olive oil.  Place the fish on top of the lemon and tomato and cover
with a layer  of more tomato and lemon. Sprinkle with more oil and
season. To avoid  the tail burning, cover it in tin foil. Cook in a
medium oven for 30  minutes.  Sprinkle with fresh parsley and serve.
Converted by MC_Buster.  Posted to CHILE-HEADS DIGEST V3 #, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 186mg
Sodium: 384.6mg
Potassium: 1557.8mg
Carbohydrates: 41g
Fiber: 5.1g
Sugar: 10.6g
Protein: 17.7g