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3 pieces one-kilo fish 2 cups bread crumbs
2 teaspoon salt 1/4 cup minced parsley
1/4 teaspoon pepper 1 tablespoon fresh dill
1/2 cup chopped onions 2 teaspoon lemon juice
1 cup chopped celery lemon wedges
4 tablespoon butter
Leave the head and tail on, wash the fish, and pat dry. Sprinkle inside and out with 1teaspoon salt and 1/8 teaspoon pepper. Make the stuffing. Saute onions and celery in 2 tablespoons butter until transparent but not brown. Add remaining salt and pepper, crumbs, parsley and most of the dill. Fill the fish and close the pocket with toothpicks. Brush on both sides with 2 tablespoons melted butter mixed with 1/4 cup boiling water and the lemon juice. Place the fish on a piece of foil or cheesecloth in a roasting pan to facilitate taking it out when done. Sprinkle with remaining dill. Bake in a moderate oven (350º) for 40-60 minutes until the fish flakes. Serve hot.