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Portuguese Baked Fish (Panga)

Ingredients: Stuffing:   75 g butter  1 onion, chopped  salt and freshly ground black pepper  20 g pitted green olives, chopped  2 hard-boiled eggs, chopped  250 g bacon, chopped  125 ml sago or cake flour  Fish:    1 whole panga or red roman (500-750 g), gutted and scales removed  salt to taste  1 juice of lemon  30 ml olive oil  15 ml vinegar  30 ml dry white wine  1 onion, halved and sliced  15 ml paprika  5 ml chopped parsley  130 g butter, melted  2 egg yolks, whisked  15 ml cake flour  Method: Stuffing:   Mix all the ingredients and store in the fridge until needed.    Fish:   Wash the cavity of the fish and scrub the outside with a nailbrush to ensure all the scales have been removed. Season with salt and sprinkle with lemon juice inside and out. Leave the fish in the fridge for 2 hours. Spoon the stuffing into the cavity of the fi sh and put the stuffed fish in a deep, non-metallic ovenproof dish. Mix the olive oil, vinegar, wine, onion, paprika, parsley and 45 ml of the melted butter. Pour half of this mixture over the fish and marinate in the fridge for 1 hour.Reserve the remaining sauce. Preheat the oven to 160 °C. Remove the fish from the marinade and discard the marinade. Bake the fish in the preheated oven for 40-60 minutes, brushing it with the remaining sauce at 20-minute intervals. Remove the fi sh from the ovenproof dish and keep warm. Thicken the pan juices with the egg yolks, flour and remaining butter and pour over the fish.  Recipe From : YOU August 10, 2006