How to make stuffed tench in the oven, recipe to cook with a very tasty mixture based on capers, olives, anchovy and various smells, including bay leaf and sage.
Ingredients for 4 people
- 1 tench of about 1 kg
- 40 g of butter
- 3 tablespoons of extra virgin olive oil
- 1 egg
- 1 tablespoon of breadcrumbs
- 1 tablespoon of pitted black olives
- 1/2 tablespoon of pickled capers
- 1/2 tablespoon of chopped parsley
- 1 clove of minced garlic
- 1/2 chopped onion
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- 2 bay leaves
- 2 sage leaves
- 1 finely chopped anchovy fillet in oil
- salt and pepper
How to prepare stuffed tench in the oven
Clean, empty, wash the tench thoroughly under running water, then dry it with a cloth.
Chop the capers and olives, put them in a bowl with the breadcrumbs, the whole egg, the parsley, the onion, the garlic, the anchovy, salt and pepper.
Fill the tench with the mixture and tie it with a colorless thread.
Cut the butter into small pieces, put it in a pan with a spoonful of oil, part of the bay leaf and sage, place the tench on top, sprinkle it with the remaining bay leaf, sage and oil.
Cover the container with an aluminum foil and transfer it to the oven for forty-five minutes, occasionally sprinkling the fish with its cooking base.
At the end of cooking remove bay leaf and sage and serve on the table.
