The baked stuffed grouper is a tasty main course perfect for a special occasion. The grouper is stuffed with dried mushrooms, scampi, stale roll and Formaggio Parmigiano, then baked with a flavorful glaze of butter and white wine. The result is a succulent dish with a unique flavor.
Soak the mushrooms in warm water and clean the grouper
Soak the bread crumb in warm water until softened, then squeeze it and place it in a bowl
Drain the scampi from their preserving liquid and chop them finely; wash, squeeze and coarsely chop the mushrooms; grate the Parmigiano
Combine these ingredients with the bread crumb together with the eggs, a pinch of salt, a pinch of pepper and a pinch of grated nutmeg
Stir the ingredients with a wooden spoon until you obtain a homogeneous mixture
Stuff the grouper with this mixture and tie it up
Place it in a buttered baking dish, season it with a pinch of salt and a pinch of pepper, and bake it in a preheated oven at 200 degrees Celsius for 1 hour, occasionally basting it with white wine
After the allotted time, remove the twine from the fish and arrange it on a serving platter; drizzle it with the cooking juices and serve immediately
Oven
Pan
Italy
| Energy (kcal) | 138.49 |
| Carbohydrates (g) | 5.25 |
| of which Sugars (g) | 1.63 |
| Fat (g) | 5.23 |
| of which Saturates (g) | 2.49 |
| Protein (g) | 15.45 |
| Fiber (g) | 0.58 |
| Sale (g) | 0.1 |
