Suffolk Perch

4 Perch, approx. 225g (8oz) each
300ml (½ pint) Dry Cider
110g (4oz) Soft herring Roes
50g (2oz) Fresh Brown Breadcrumbs
4 Tomatoes, skinned and chopped
2 Medium Onions, chopped
2 tbsp Oil
2 tbsp Fresh Parsley, chopped
Sprig of Thyme
Salt and Pepper, to taste

Pre-heat oven to 180°C: 350°F: Gas 4
Clean, scale and gut the fish.
Heat the oil in a flameproof casserole, add the tomatoes, onions, thyme and season to taste.
Simmer gently for 15 minutes.
Mix the herring roes and breadcrumbs together in a bowl.
Add one tablespoon of the tomato and onion mixture, season and mix well.
Stuff the fish with the mixture.
Lay the fish on the remaining tomato and onion mixture, pour over the cider.
Bake for 40 minutes.
Garnish with chopped parsley, serve with mashed potato.

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Suffolk Perch

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