Home › Left-Over Fish › Baked Fish in Pepper Cases

Baked Fish in Pepper Cases

Carefully remove the skin and bones from any baked fish and season it with salt, pepper, and a 1 little onion juice. Mix with it an equal quantity of left-over stuffing, or coarse crumbs moistened with butter. The mixture should be quite moist; if not, add a little fish stock or milk. Cut lengthwise as many green sweet peppers as needed, remove seeds, parboil five minutes, and fill them with the fish. Put them in an agate baking-pan, surround with hot fish stock or boiling water half an inch deep, and cook until cases are soft, but not broken.