Cornbread Stuffed Pollock Recipe
Ingredients
| 2 pounds Pollock or other fish fillets | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 4 cups Cornbread, crumbled | ||
| 2 cups Soft Bread Cubes | ||
| Salt | 1 1/4 Teaspoon | |
| 1/2 teaspoon Fines herbes blend | ||
| Hot water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
Directions
GETTING READY
1. Preheat the oven to 350°F.
2. Thaw frozen fish before cutting.
3. Cut the fillet into 6 equal steaks.
MAKING
4. In a 10 inch skillet, take 6 tablespoon butter or margarine and cook celery, mushroom and onion in it until they become tender.
5. Add ¼ teaspoon salt, fine herbs and hot water; mix well.
6. Add this mixture to breads and toss lightly.
7. In 12 by 8 inches, well-greased baking dish, transfer the bread mixture and arrange the fish fillets on it in a single layer.
8. In a pan, melt two tablespoons of butter or margarine and drizzle over fish.
9. Drizzle lemon juice over the fish.
10. Season the fish with remaining salt and paprika.
FINALISING
11. Place the dish in the oven and bake for 20-25 minutes or until the fish flakes.
SERVING
12. Serve hot.
1. Preheat the oven to 350°F.
2. Thaw frozen fish before cutting.
3. Cut the fillet into 6 equal steaks.
MAKING
4. In a 10 inch skillet, take 6 tablespoon butter or margarine and cook celery, mushroom and onion in it until they become tender.
5. Add ¼ teaspoon salt, fine herbs and hot water; mix well.
6. Add this mixture to breads and toss lightly.
7. In 12 by 8 inches, well-greased baking dish, transfer the bread mixture and arrange the fish fillets on it in a single layer.
8. In a pan, melt two tablespoons of butter or margarine and drizzle over fish.
9. Drizzle lemon juice over the fish.
10. Season the fish with remaining salt and paprika.
FINALISING
11. Place the dish in the oven and bake for 20-25 minutes or until the fish flakes.
SERVING
12. Serve hot.
Chef
