Stuffed Baked Fish

Ingredients:

1kg small whole fish
salt
cooking oil
Sliced lemon or bacon

Stuffing:
2 cups crushed sao biscuits or breadcrumbs
1/2 cup margarine
1/3 cup chopped celery
1 small chopped onion
2 tbsp lemon juice
2 tbsp hot water
1/2 tsp minced parsley
garlic or chilli (whatever suits your taste)
1/4 tsp Rosemary
S&P

To Cook:

Scale, gill and gut fish, but leave head on. Wash then pat dry inside and out with paper towel.
Place the crushed saos or breadcrumbs in a bowl. Heat the marg in a frying pan, add celery and onion.
Cook slowly until onion transparent.
Stir constantly; add the crumbs to the pan with a mixture of lemon juice, minced garlic or chilli, rosemary, S&P.
Lightly rub cavity of each fish with salt, place even amounts of stuffing into fish.
Sew or skewer the opening.
Place into a shallow backing dish lined with foil.
Brush each fish all over with oil, and then place thin slices of lemon or bacon.
Bake in pre-heated oven at 180C for 20-25 mins, or until fish flakes easily.