Lapu-Lapu Relleno

Ingredients

• 1 kilo fish
• 1 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 4 pieces cooked ham sliced
• 2 pieces hard boiled egg, sliced
• 1/4 cup flour
• 1/4 cup corn oil
• 2 tbsp. olive oil
• 10 cloves garlic, pounded
• stuffed olives for garnishing
• SPANISH TOMATO SAUCE:
• 1/4 cup olive oil
• 5 cloves garlic, pounded
• 1/2 cup onions, chopped
• 1 cup tomato sauce

Instructions

1. Scale fish and slit back to open. Remove center bone and other small bones. Marinate fish in juice and seasoning. Stuff with alternate layers of ham and egg. Tie with a string and dredge in flour and place in Pyrex dish. In a frying pan, saute garlic in corn and olive oil. Pour over fish in Pyrex dish. Bake at 350 degrees F. for 20 minutes until half done. Mix remaining marinade and Spaninsh Tomato Sauce and pour on top of fish. Continue to bake for another 15 minutes or until done.
2. Spanish Tomato Sauce:
3. Saute garlic and onions in olive oil. Add tomato sauce and simmer for 5 minutes.