Sea bream from the oven

Ingredients for 4 servings:

• 1 fish (sea bream or dentex)
• 1 bread roll, soaked in milk
• 1 egg(s), boiled and chopped
• 1 egg(s), raw
• 2 tbsp breadcrumbs
• 1 large onion(s), coarsely chopped
• 1 clove(s) garlic, crushed
• 1 tbsp butter
• 1 jar white wine
• salt and pepper
• 2 pinch(s) cumin
• 1 pinch(s) of saffron

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Squeeze out the dough from the rolls and knead them with the boiled, chopped egg, the raw egg, the breadcrumbs, onion, garlic, parsley, and butter. Season to taste. Gut and scale the bream, rinse, and dry. Fill the fish with the stuffing, setting some aside, and secure the opening with toothpicks. Place in a greased baking dish. Place knobs of butter on top. Pour the remaining stuffing over the fish. Pour over the wine and cover with lightly greased parchment. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the fish in the oven. Baste with the liquid from the baking dish every 10 minutes. After 45 minutes, remove the parchment and let it brown. Garnish the fish with lemon slices. Serve with rice and salad.