Stuffed tench

Preparation:

Preparation: Eviscerate the fish, wash them several times in running water and if they still smell of mud, immerse them in a bowl with water and vinegar for a quarter of an hour. Prepare the filling by mixing four generous spoonfuls of breadcrumbs with the same amount of grated cheese, two minced garlic cloves and two spoonfuls of minced parsley, plenty of salt and pepper. Soften the filling with a drizzle of oil. Fill the fish with the mixture. Butter a pan, arrange three bay leaves on the bottom, place the tench on it, sprinkle with breadcrumbs and place in a preheated oven at 180 degrees for an hour. Every now and then wet the tench with their own juice. When cooked, a tasty and abundant sauce should have formed that goes well with polenta or mashed potatoes. Accompanying wines: Lugana DOC, Est! East!! East!!! Montefiascone DOC, Leverano Bianco DOC.