Baked Stuffed Fish Recipe
Give me some of the other European dish and I will hate you, give me Baked Stuffed Fish and you have got a slave . There is not a single month when I don't serve this yummy Main Dish! You will be ever grateful to the European people for sharing this addictive Baked Stuffed Fish recipe with the world!. In my estimation, if one is a chef, one needs to have a personal recipe of Baked Stuffed Fish, just like I do.
Ingredients
| Red snapper, striped bass, cod, haddock, bluefish, or whitefish – 1 whole, cleaned (2-1/2 to 3 lb) | ||
| Butter/Margarine | 1/4 Cup (16 tbs) (Stuffing:) | |
| Onion | 1/2 Cup (16 tbs), chopped (Stuffing:) | |
| Celery | 1/2 Cup (16 tbs), chopped (Stuffing:) | |
| Parsley | 2 Tablespoon, chopped (Stuffing:) | |
| Salt | 1/2 Teaspoon (Stuffing:) | |
| Dried thyme leaves | 1/2 Teaspoon (Stuffing:) | |
| Bread | 1 Cup (16 tbs) (Stuffing:) | |
| Bacon Slices | 3 (Stuffing:) | |
| Pepper | 1 (Stuffing:) | |
Directions
GETTING READY
1. Preheat oven to 400F.
2. Wash fish inside and out under cold running water. Drain well, sprinkle with salt and pepper and pat dry with paper towels.
MAKING
3. Make stuffing in a medium skillet by melting hot butter in medium skillet. Add onion and celery and sauté until tender. This will take about 5 minutes.
4. Add the chopped parsley, 1/2 teaspoon salt, the thyme, and bread cubes; toss to mix well.
5. Spoon stuffing into cavity; close opening with skewers or wooden picks.
6. Place fish in large, greased roasting pan. Arrange bacon, not overlapping, lengthwise over top of fish; sprinkle with pepper. Bake 35 to 40 minutes, or until fish flakes easily when tested with a fork and bacon is crisp.
SERVING
7. Set fish on a heated serving platter, garnish with lemon butter and salt and serve hot
1. Preheat oven to 400F.
2. Wash fish inside and out under cold running water. Drain well, sprinkle with salt and pepper and pat dry with paper towels.
MAKING
3. Make stuffing in a medium skillet by melting hot butter in medium skillet. Add onion and celery and sauté until tender. This will take about 5 minutes.
4. Add the chopped parsley, 1/2 teaspoon salt, the thyme, and bread cubes; toss to mix well.
5. Spoon stuffing into cavity; close opening with skewers or wooden picks.
6. Place fish in large, greased roasting pan. Arrange bacon, not overlapping, lengthwise over top of fish; sprinkle with pepper. Bake 35 to 40 minutes, or until fish flakes easily when tested with a fork and bacon is crisp.
SERVING
7. Set fish on a heated serving platter, garnish with lemon butter and salt and serve hot
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