焗烤香料鱼Baked Spiced Fish

【馅料】
杏鲍菇30克（切丝）、洋菇30克（切片）、洋葱30克（切碎）、牛油2汤匙、盐10克、黑胡椒10克

【材料】
石甲鱼1条（约600克）、柠檬1颗（切片）、牛至叶1根、节瓜50克（切片）

【做法】
1. 将鱼洗净，两面各切三刀。
2. 馅料做法：预热平底锅，加入牛油爆香洋葱至金黄色泽，加入菇料炒至熟透，加盐及黑胡椒调味。
3. 烘培油纸底部铺上节瓜，铺上鱼，再将馅料塞进鱼肚内，最后摆上柠檬片及牛至叶在鱼周围。
4. 将烘培油纸对折，将封口钉上，形成不漏风模式。放入预热至200℃的烤箱，烤25-30分钟即可。

【Filling】
30g Drumstick mushroom (juliennes), 30g fresh mushroom (sliced), 30g onion (chopped), 2 tbsp butter, 10g salt, 10g black pepper

【Ingredients】
1 Siakap (about 600g), 1 lemon (sliced),1 stalk Oregano, 50g Zucchini (sliced)

【Method】
1. Clean and wash fish, cut 3 slits on both sides.
2. To prepare filling: sauté butter with onion in pan until golden brown, add in mushrooms and stir-fry until cooked, season with salt and pepper.
3. Prepare parchment paper on tray and line with loofah. Stuff filling ingredients into abdomen of fish, and then surround with some lemon slices and Oregano.
4. Fold up both end of parchment paper and seal it with stapler. Put in pre-heated oven at 200℃ and bake for 25- 30 minutes, depends on size of fish, done.