STUFFED BAKED FISH RECIPES

Name: Baked Stuffed Fish
Prep time: 20 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1/4 cup margarine or butter; 1/4 cup chopped celery; 2 tablespoons chopped onion; 2 cups soft bread cubes; 1/4 teaspoon salt; 1/4 teaspoon dried thyme leaves; 1/8 teaspoon pepper; 1 (2 to 3-lb.) dressed whole fish*; 1/2 teaspoon salt; 2 tablespoons margarine or butter, melted

BAKED STUFFED FISH RECIPE - PILLSBURY.COM

Baked Stuffed Fish Recipe - Pillsbury.com image

Looking for a seafood dish? Then check out this baked stuffed fish recipe that’s perfect for a dinner.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup margarine or butter
1/4 cup chopped celery
2 tablespoons chopped onion
2 cups soft bread cubes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 (2 to 3-lb.) dressed whole fish*
1/2 teaspoon salt
2 tablespoons margarine or butter, melted

Steps:

Heat oven to 400°F. Grease shallow roasting pan. Melt 1/4 cup margarine in medium skillet over medium heat. Add celery and onion; cook and stir until tender. Stir in all remaining stuffing ingredients.
Sprinkle inside of fish with 1/2 teaspoon salt. Fill opening with stuffing. Secure edges of fish together with skewers or toothpicks. Place in greased pan; brush with melted margarine.
Bake at 400°F. for 45 minutes or until fish flakes easily with fork, basting occasionally with margarine. Remove skewers before serving. To serve, cut into sections by slicing through backbone.

Nutrition Facts : Calories 340 , CarbohydrateContent 7 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 0 g, ProteinContent 37 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 1 g

BAKED STUFFED FISH RECIPE | RACHAEL RAY

Serve with Rice Pilaf and Orange and Red Onion Salad for a delicious meal!

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

1/2 stick butter, plus some for the bottom of the baking dish 1 medium onion, finely chopped 1 shallot, finely chopped 1 large clove garlic, finely chopped 1 rib celery, finely chopped 1/2 large red bell pepper, finely chopped 1/4 cup flat leaf parsley leaves, chopped 1/4 cup white wine 2 slices white sandwich bread, toasted and buttered then finely chopped Salt and freshly ground black pepper 1/4 teaspoon ground thyme 1 1/2 cups canned or fresh lump crabmeat, cleaned of shell and cartilage 4 sole fillets (about 8-10 ounces each) Juice of 1 lemon

Steps:

Pre-heat the oven to 400°F. In a skillet over medium-high heat, melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes.Reserve some of the cooked veggies for the bottom of the baking dish. Deglaze the pan with white wine and let cook for another minute. Add the bread, salt, freshly ground black pepper and thyme. Mix to combine thoroughly. Gently fold in the crab meat. Rinse and pat dry the sole fillets. Squeeze some fresh lemon juice on the filets. Spread the stuffing along the filet and roll it up.Place reserved cooked veggies in the bottom of a buttered baking dish. Place the rolled up sole filets, seam side down, on top of the veggies. Cook covered with foil for 15 minutes. Take the foil off and continue to cook for another five minutes uncovered. Serve with Rice Pilaf and Orange and Red Onion Salad.

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Preheat the oven to 350 degrees F In a medium sauté pan over low heat, add the oil; add half the onion and a pinch of salt and sweat until translucent. Add 1 clove of garlic and continue to cook for another minute. Add the spinach and cook until just heated through. Season with the salt and pepper, add the breadcrumbs and the cheese and stir to combine. Remove from the heat. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place fish rolls in a baking pan seam side down. Bake in preheated oven for 25 minutes. Meanwhile, prepare the sauce: Place a saucepan over medium heat. Add the other 1 tablespoon olive oil, other half of the onion and garlic. Saute 5 minutes, until fragrant. Add tomatoes and cook for about 5 minutes, adjust salt and pepper to taste add Half and half and remove from heat. Keep warm until ready to use. Note: You can use the sauce as is or if you are like my son and you don’t like chunks of tomatoes you can puree it. Serve fish with sauce over top as desired.

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Serve with Rice Pilaf and Orange and Red Onion Salad for a delicious meal!
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Pre-heat the oven to 400°F. In a skillet over medium-high heat, melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes.Reserve some of the cooked veggies for the bottom of the baking dish. Deglaze the pan with white wine and let cook for another minute. Add the bread, salt, freshly ground black pepper and thyme. Mix to combine thoroughly. Gently fold in the crab meat. Rinse and pat dry the sole fillets. Squeeze some fresh lemon juice on the filets. Spread the stuffing along the filet and roll it up.Place reserved cooked veggies in the bottom of a buttered baking dish. Place the rolled up sole filets, seam side down, on top of the veggies. Cook covered with foil for 15 minutes. Take the foil off and continue to cook for another five minutes uncovered. Serve with Rice Pilaf and Orange and Red Onion Salad.

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