Fish Shanty Baked Fish Recipe
Do you want the best Fish Shanty Baked Fish recipe? This is the best recipe of Seafood I have ever made. This Fish Shanty Baked Fish makes a compelling Side Dish for most party meals. Do let me know how you've liked my Fish Shanty Baked Fish. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
2 pounds fresh or frozen whitefish fillets or other fish fillets
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
9 cups crumbled stale rolls
1 beaten egg
1 tablespoon snipped parlsey
1 teaspoon salt
1/2 teaspoon poultry seasoning
Dash pepper
Cream Sauce
Snipped parsley or paprika
Directions
Thaw frozen fillets.
Cook celery and onion in butter till tender.
Combine with rolls, egg, pars ley, salt, poultry seasoning, and pepper.
Add enough water to moisten, about 3/4 cup.
Mix.
Place fillets, skin side down, in single layer in a greased 11 3/4x7 1/2x1 3/4-inch baking dish; sprinkle with salt.
Cover fillets with dressing mixture.
Bake at 350° till fish flakes easily when tested with a fork, 35 to 40 minutes.
Cut into squares to serve.
Spoon hot Cream Sauce over top and garnish with snipped parsley or paprika.
Cream Sauce: In medium saucepan cook 2 tablespoons chopped green pepper in 1/4 cup butter or margarine till tender.
Blend in 1/4 cup all-purpose flour.
Add 2 cups milk; cook and stir till thickened and bubbly.
Add 1 tablespoon chopped canned pimiento and a few drops yellow food coloring.
Blend a small amount of sauce into one 10 1/2-ounce can condensed cream of mushroom soup; return mixture to saucepan.
Heat through.
Serve over baked fish and dressing.
Cook celery and onion in butter till tender.
Combine with rolls, egg, pars ley, salt, poultry seasoning, and pepper.
Add enough water to moisten, about 3/4 cup.
Mix.
Place fillets, skin side down, in single layer in a greased 11 3/4x7 1/2x1 3/4-inch baking dish; sprinkle with salt.
Cover fillets with dressing mixture.
Bake at 350° till fish flakes easily when tested with a fork, 35 to 40 minutes.
Cut into squares to serve.
Spoon hot Cream Sauce over top and garnish with snipped parsley or paprika.
Cream Sauce: In medium saucepan cook 2 tablespoons chopped green pepper in 1/4 cup butter or margarine till tender.
Blend in 1/4 cup all-purpose flour.
Add 2 cups milk; cook and stir till thickened and bubbly.
Add 1 tablespoon chopped canned pimiento and a few drops yellow food coloring.
Blend a small amount of sauce into one 10 1/2-ounce can condensed cream of mushroom soup; return mixture to saucepan.
Heat through.
Serve over baked fish and dressing.
