Flavory Stuffed Fillets Recipe
Ingredients
| Celery | 1/3 Cup (16 tbs), finely chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Margarine | 3 Tablespoon | |
| Stale bread cubes - 2 cups | ||
| Lemon peel | 1/2 Teaspoon, grated | |
| Lemon juice | 1 Teaspoon | |
| Parsley | 1 Tablespoon, minced | |
| Salt | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon, crumbled | |
| Rhubarb sauce - 1/3 cup, slightly sweetened and drained | ||
| Fish fillets | 2 Pound | |
| Salt | 1 To taste | |
| Margarine | 1 Tablespoon, melted | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Paprika - to taste | ||
Directions
GETTING READY
1) Preheat the oven to 350° F.
MAKING
2) In a skillet, saute the celery and onion in 3 tablespoons margarine until just tender.
3) Stir in the bread cubes, lemon juice, peel, parsley, salt, tarragon and rhubarb sauce, blend well.
4) In a greased 8-inch square baking pan, place 1 pound of fish fillet, sprinkle with the salt and cover with the stuffing mixture.
5) Place the other fillet on top and drizzle with 1 tablespoon margarine. 6) Season well with the salt, pepper, and paprika.
7) Cover the pan with a foil and bake in the preheated oven for 20 minutes. Uncover and bake for another 5 minutes.
SERVING
8) Slice and serve immediately on individual serving plates.
1) Preheat the oven to 350° F.
MAKING
2) In a skillet, saute the celery and onion in 3 tablespoons margarine until just tender.
3) Stir in the bread cubes, lemon juice, peel, parsley, salt, tarragon and rhubarb sauce, blend well.
4) In a greased 8-inch square baking pan, place 1 pound of fish fillet, sprinkle with the salt and cover with the stuffing mixture.
5) Place the other fillet on top and drizzle with 1 tablespoon margarine. 6) Season well with the salt, pepper, and paprika.
7) Cover the pan with a foil and bake in the preheated oven for 20 minutes. Uncover and bake for another 5 minutes.
SERVING
8) Slice and serve immediately on individual serving plates.
Chef
