Sea bream stuffed with mushrooms
Instructions
Peel an onion, chop finely and FRY in a saucepan with the butter and a spoonful of water for five minutes.
Add the cleaned and chopped mushrooms, cover and cook at low heat for 15 minutes; Add salt and pepper, add the parsley and let evaporate the remaining liquid.
Heat the oven to 180 degrees.
Peel the potatoes, cut into thin slices and put them in cold water; Peel the remaining onion and ring setting and very fine.
Grease a baking dish that will hold the fish, with a spoon of oil and lie on the bottom drain, dry potatoes and mix with the onion and a pinch of salt.
Salted fish internally and externally, farcitelo with the mushroom mixture and arrange them on the potatoes; sprinkling it with white wine and six tablespoons cover with aluminum foil and bake for 20 minutes.
Remove the cover and continue for another 15 minutes.
Ingredients and dosing for 4 persons
- 1 1200 g of clean sea bream and squamata
- 300 g of mixed fresh mushrooms
- 2 onions
- 4 potatoes
- 2 teaspoons of dried thyme
- 1 glass dry white wine
- 2 tablespoons of parsley
- 30 g of butter
- Olive oil
- Salt
- Pepper