A cod or bass of about 4 lbs weight
For the stuffing:
1 tablespoon grated onion cup chopped celery or celeriac 1 tablespoon parsley 1 cup bread crumbs 1 o butter
Salt and pepper
For the sauce:
1 chopped onion
1 green pepper
2 cups tomato purée Butter
Lemon juice A few sprigs parsley Salt and pepper
Clean and bone the fish without cutting it right through; wipe it well and rub salt and lemon juice into the skin.
Prepare the stuffing by frying the onion, celery and the roughly chopped parsley in the butter until they are soft, and then stirring in the bread crumbs and seasoning and the juice of one lemon. Allow it to cool a little before stuffing it into the fish and then sew up the side of the fish that was opened. Place the fish on a buttered dish and bake in a moderate oven (350) until it is done, which is when the flesh separates easily. Meanwhile make a sauce by lightly frying the chopped onion in a little more butter and then adding the tomato purée, the thinly sliced pepper, a few sprigs of parsley and a squeeze of lemon juice. Season the sauce well and pour over the fish just before serving.