Baked Fish With Fruit Stuffing Recipe
Ingredients
| Fish | 3 , dressed | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 2 slices bread, toasted and cut into 1/2-inch cubes | ||
| 1 1/2 cups desired fresh fruits | ||
| Snipped parsley | 2 Tablespoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Cooking oil | ||
| Cornstarch | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dry white wine | 1/3 Cup (16 tbs) | |
Directions
Thaw fish, if frozen.
Sprinkle cavity generously with salt and pepper.
Place fish in well-greased shallow baking pan.
Cook onion in butter till tender.
Stir in bread cubes, 1/2 cup fruits', parsley, basil, 1/2 teaspoon salt, and dash pepper; mix well.
Stuff fish loosely with fruit mixture; brush with oil.
Cover and bake in 350° oven for 45 to 60 minutes.
Meanwhile, combine cornstarch, sugar, and bouillon.
Stir in wine and 3/4 cup cold wafer Cook and stir till thickened and bubbly.
Stir in remaining 1 cup fruits.
Cover and simmer about 5 minutes
Sprinkle cavity generously with salt and pepper.
Place fish in well-greased shallow baking pan.
Cook onion in butter till tender.
Stir in bread cubes, 1/2 cup fruits', parsley, basil, 1/2 teaspoon salt, and dash pepper; mix well.
Stuff fish loosely with fruit mixture; brush with oil.
Cover and bake in 350° oven for 45 to 60 minutes.
Meanwhile, combine cornstarch, sugar, and bouillon.
Stir in wine and 3/4 cup cold wafer Cook and stir till thickened and bubbly.
Stir in remaining 1 cup fruits.
Cover and simmer about 5 minutes
Chef
