Whole Fish Vegetable Stuffed

This recipe was adopted from a friend long time ago when I was in West Africa, where fish is fresh, straight from Atlantic Ocean.

Ingredients:

4-6 lb Whole fish (Red Snapper, Bass or any firm meaty whole fish )
¼ cup fresh lemon juice
2 cloves garlic (diced)
1 medium onion
½ teaspoon paprika
½ teaspoon chili pepper powder (berbere)
2 medium carrots
1 stalk celery
1/2 teaspoon parsley flakes
1 leek
2 medium potatoes
2 medium bell peppers
1 tomato
1 tablespoon white wine
3 tablespoons Vegetable or Olive oil
½ tablespoon margarine or butter (melted)
Salt and black pepper to taste
Fresh parsley or thyme

Preparation:

1st Step: Rinse the fish and the stomach cavity cleaned with lemon juice. Pat it dry with paper towel and put it on flat platter;

2nd Step: Thinly chop all vegetables;

3rd Step: Sauté the vegetables for 10 minutes with 2 tablespoons of oil, chili pepper powder, paprika, parsley, season with salt and black pepper; add the wine, keep it outside to marinate;

4th Step: Meantime, mix 1 tablespoon olive oil, melted butter; 2 tablespoons lemon juice and rub the fish inside and outside; season with salt and pepper;

5th Step: Wrap the head and tail of the fish with foil; Fill the cavity with stuffing mixture and close with skewers or sew; brush outside fish with the butter, oil and lemon mixture; Place fish on roasting rack or pan; bake it at 375 degree for 30 to 35 minutes; Remove from heat and place it on a flat platter;

6th Step: Carefully unleash the skewers or the string; brush it with leftover lemon mixture and garnish it with fresh parsley or thyme and place on the dining table; when time to eat cut it with sharp knife.

4-6 servings.