Stuffed Sea Bass (Lapu-Lapu Relleno)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds lapu-lapu or any white fish, preferably sea bass (red snapper may also be substituted) 2 hard-boiled eggs, sliced 2 cups diced cooked ham
1/4 cup flour 1/2 cup olive oil 1 tablespoon minced garlic
1 tablespoon lemon juice 1 cup stuffed green olives sprig of parsley as garnish



1 Clean fish. Slit open at back and bone. Stuff with alternating layers of egg and ham. Tie securely with a string. Dredge in flour. Set aside in a baking pan.
2 Preheat oven to 350 F. Heat the olive oil and saute the garlic until brown. Pour over the fish. Bake the fish for about 7 minutes until half done, basting with pan oil occasionally. Remove the pan from the oven and pour lemon juice and Spanish tomato sauce over it. Return to oven and bake 15 minutes more. Arrange on a platter and garnish with olives and parsley. Serve hot.

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