Baked fish with oysters and herbs

Baked fish with oysters and herbs

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1.5-2kg whole fish
60g butter, melted
160g fresh breadcrumbs
1 teaspoon dried marjoram
2 tablespoons parsley, chopped
salt and freshly ground black pepper
cayenne
2 thin rashers bacon
225g oysters

Method

  1. Have fish cleaned and scaled but leave head and tail intact.
  2. Heat butter in a frying pan and lightly brown crumbs. Add marjoram, parsley, salt, pepper and cayenne and mix well. Stuff fish loosely with herb mixture and seal with two small skewers threaded through edges and secured with string.
  3. Place fish in baking dish lined with greased foil and arrange bacon on top. Bake, uncovered, in a preheated moderate oven for 30–40 minutes or until fish flakes easily when tested with a fine skewer. Using foil as handles, transfer fish to a heated platter. Discard bacon. Garnish with oysters that have been simmered in their juices for 1 minute.
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