4 Red Gurnard, gutted
1 Onion, thinly sliced
150 ml Fish Stock
1 glass dry white wine
1 tablespoon cream
for the stuffing
250 g Smoked Bacon, de-rinded and finely chopped
1 Onion, shredded
6 tablespoons Breadcrumbs
1 teaspoon thyme, finely chopped
2 teaspoons parsley, finely chopped
1 tablespoon lemon juice
Fresh Black Pepper
1] Pre heat the oven to 200°c.
2] Gently fry the bacon in a little Olive Oil until the Bacon fat runs out.
3] Slowly cook the shredded Onion until it softens. Put aside to cool.
4] Once cool mix in the rest of the stuffing ingredients
5] Wash the fish inside and out, dry with kitchen paper.
6] Push the stuffing into the fishes belly.
7] In a baking dish arrange a layer of sliced Onion and lay the fish ontop.
8] Add the stock and wine to the dish.
9] Brush the fish with some Olive Oil.
10] Bake in the oven for 20-40 minutes until cooked.
11] Keep the fish warm in the oven while you reduce down the pan juices.
12] Add the Cream if you feel like it.