Ingredients

Stuffing

Method

Cook rice in boiling salted water 10 minutes or until just tender. Drain. Melt butter in pan, add peeled and finely chopped onion, sliced celery and sliced mushrooms, saute until onions are transparent.
Add sauteed vegetables, salt and pepper to rice; mix well. Wash and scale fish, pat dry with absorbent paper. Fill stuffing firmly into fish.
Put the fish into a large well-greased baking dish with the water. Brush fish with melted butter, pour lemon juice over. Bake, uncovered at 180°C for 20 minutes; brush occasionally with pan juices.
Cut tomatoes into slices, peel and slice onions. Arrange tomato and onion slices alternately on top of fish. Cover, bake further 25 minutes or until tender. Before serving, sprinkle with chopped parsley, serve lemon wedges separately.