Stuffed Baked Fish Recipe
Ingredients
| Dressed pike/Trout / carp | 5 Pound (1 Dressed Pike) | |
| Butter/Margarine | 1⁄3 Cup (5.33 tbs) | |
| Onions | 2 , chopped | |
| Celery stalks | 3 , chopped | |
| Apples | 3 , cored and chopped | |
| Chopped parsley | 1 Tablespoon | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Dry bread cubes | 4 Cup (64 tbs) | |
| Sugar | 2 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Eggs | 3 | |
| Water/Wine | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3986 Calories from Fat 915
% Daily Value*
Total Fat 103 g159.1%
Saturated Fat 48.6 g242.9%
Trans Fat 0 g
Cholesterol 1680.3 mg560.1%
Sodium 3704.5 mg154.4%
Total Carbohydrates 255 g85.1%
Dietary Fiber 28.7 g114.8%
Sugars 86 g
Protein 491 g982.9%
Vitamin A 127.3% Vitamin C 265.7%
Calcium 192.6% Iron 153.5%
*Based on a 2000 Calorie diet
Directions
For stuffing, melt 1/3 cup butter in skillet.
Add onion and celery.
Stir-fry until onion is transparent.
Add apples, pars ley, and mushrooms.
Stir fry 2 minutes longer.
Mix cooked vegetables with bread cubes, sugar, thyme, lemon juice, eggs, and water.
Blend well.
Fill fish cavity with the stuffing.
Close cavity with skewers or wooden picks.
Place fish in a roasting pan and drizzle with melted butter.
Bake at 350°F about 40 minutes, or until fish flakes easily.
Baste occasionally with additional melted butter.
Chef
