Sea Bream Stuffed With Mushrooms

Preparation:

Preparation: Peel an onion, chop it and fry it in a saucepan with the butter and a spoonful of water for five minutes. Add the cleaned and finely chopped mushrooms, cover and cook over low heat for 15 minutes; add salt and pepper, add the parsley and let the remaining liquid evaporate. Heat the oven to 180 degrees. Peel the potatoes, cut them into thin slices and soak them in cold water; peel the remaining onion and cut it into very fine rings. Grease a baking dish that can hold the sea bream with a spoonful of oil and spread the drained potatoes on the bottom, dry them and mix with the onion and a pinch of salt. Salt the fish internally and externally, stuff it with the mushroom mixture and arrange it on the potatoes; sprinkle it with white wine and six spoons, cover with aluminum foil and cook in the oven for 20 minutes. Remove the cover and continue for another 15 minutes.