Stuffed Red Fish with Cherry Tomatoes and Mushroom Cheese Sauce

Preparation Preheat the oven to 375°F (190°C).

Stuffing the Fish Season the red fish fillets with salt and pepper. In a bowl, mix the finely chopped mushrooms, shredded cheese, eggs, and crumbled bread to create the stuffing for the fish. Place the stuffing on one half of each fish fillet and then fold the other half over the stuffing to enclose it.

Preparation for Baking Place the stuffed fish fillets on a baking sheet lined with parchment paper. Drizzle the cherry tomatoes with olive oil, salt, and pepper, and arrange them around the fish on the baking sheet.

Baking Bake the stuffed fish and cherry tomatoes in the preheated oven for 20-25 minutes, or until the fish is cooked through and the tomatoes are roasted.

Making the Sauce While the fish is baking, prepare the mushroom cheese sauce. In a saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until softened. Stir in the flour and cook for 1-2 minutes. Gradually pour in the milk while stirring continuously until the sauce thickens. Add the shredded cheese and stir until melted. Season with salt and pepper to taste.

Serving Once the fish is cooked, serve it with the roasted cherry tomatoes and drizzle the mushroom cheese sauce over the fish.