Recipe courtesy of Alexandria Pertuiset
Recipe courtesy of Alexandria Pertuiset
Watch how to make this recipe.
Stuffed Fera
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 632 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 632 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Mix together the shallots and tomatoes in a bowl, and then add the parsley and chives and sprinkle with salt and pepper.
- Soak the baguette cubes briefly in the milk in a large mixing bowl until the milk has been absorbed and the bread is soft. Pour in the white wine. Mix the bread mixture into the tomato mixture and add the olive oil.
- Line a baking sheet with aluminum foil and place the fish on top. Stuff the fish generously with the tomato and bread mixture, then sprinkle the pink peppercorns on top of the fish. Sprinkle with salt and place the sliced lemons on top. Wrap the fish in the aluminum foil and bake in the oven, about 30 minutes.
Cook’s Note
When adding white wine to the bread and milk mixture, be careful not to add too much wine to prevent the milk from curdling.
