stuffed cuttlefish

Lunch today  was fish !

The cuttlefish  was ready-cleaned by the fishmonger.  I cut up the tentacles small, add a good handful of chopped parsley, some capers,  some grated pecorino and a spoon of breadcrumbs. With the mixture I stuff the body of the fish and secure with cocktail sticks. I put them into an oiled gratin dish, dribble over more oil and a sprinkling of salt and pepper, and cook for 30 minutes in the oven at 200°C.

This was to have been our lunch, but William came at the last moment so I also did some fish cakes. The recipe for those is coming tomorrow!

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