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Recipes > Baked Stuff Fish
Guyanese and Trinidadian Recipes

Baked Stuff Fish

Ingredients

1 large whole fish (snapper or queriman)
Salt and pepper
1 cup forcemeat (see recipe)
Margarine and bread crumbs
Parsley
Lemons
Butter sauce

Preparation

  • Scale, trim and clean the fish.
  • Remove the backbone without breaking the skin.
  • Rub the flesh lightly with salt and white pepper.
  • Prepare the stuffing and fill the cavity.
  • Secure the edges of the cavity with small skewers or sew them together.
  • Dot with pats of margarine, or brush with margarine and sprinkle with bread crumbs.
  • Place on a greased pan and bake in a moderate oven until done.
  • Garnish with parsley and lemon. Serve with butter sauce.

Note: Sliced sourie may be added to the stuffing for the fish.

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