Olive-Flavored Royal Bangus

1 medium size bangus, prepared for relleno                      
1 stalk celery and leeks, cut into 2-inch pieces
5 cloves garlic, crushed                                                  
1/4 cup Pietro Coricelli Pure Olive oil
3 medium sized tomatoes, chopped                                 
1 tbsp flour
2 large onions, chopped                                                  
 juice of half a lemon or calamansi
1/2 can Jolly whole mushrooms, sliced into 4 each            
12 pcs Doria Maria stuffed olives, cut thin                         
1 hard-boiled egg, cubed
1 tsp sweet relish 
salt and ground pepper   
peppercorns                                                   
soy sauce
salted water

• Marinate skin of bangus in calamansi juice, soy sauce and ground pepper.
• Boil bangus meat in slightly salted water, peppercorns, leeks and celery.
• When done, drain and flake. Set aside.
• In part of olive oil, saute garlic, tomatoes and onion.
• When onion is transparent. add mushrooms. Add sweet relish.
• Let cook for a while, then add flaked bangus.
• Taste seasoning, cover and let simmer for a while.
• Add stuffed olives and egg. Mix well. Let cool.
• Stuff mixture into marinated body.
• Sew up around the neck then sprinkle bangus with flour. Preheat oven at 220°C.
• Line a shallow pan with part of remaining olive oil.
• Lay fish on it and bake for about 20 minutes, turning once, basting the top with remaining
  olive oil.

Sauce: ln a small pan, melt a little butter. Pour marinade and let boil.