Whole Fish with Stuffed with Wine Sauce
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Season the fish with salt and ground black pepper and brush the inside generously with mustard.
3.
Stuff some vegetables into the fish and place in a roasting tin. Arrange the remaining vegetables and the mushrooms around the fish and cover it with the bacon. Fasten the bacon in place with toothpicks and add the port. Bake for around 15 min.
4.
Turn the oven down to 180°C (160°C in a fan oven), 350F, gas 4 and place the butter on top of the fish. Bake for a further 60-70 min, basting occasionally. Then turn on the grill so the bacon gets crispy.
5.
Remove the fish from the roasting tin and keep warm. Drain the liquid into a pot and set the vegetables aside.
6.
Stir the crème fraîche into the liquid and bring to the boil. Season to taste with salt and ground black pepper. Arrange the fish and vegetables on a platter and pour the sauce over the top.
