Baked Stuffed Fish With Sweet Pickle Stuffing Recipes

BAKED STUFFED FISH FILLET

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Cut fish into strips.
• Generously grease a muffin tin .
• Line prepared muffin cups with fish strips.
• Sprinkle lightly with salt.
• In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
• Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
• Spoon stuffing into each fish-lined muffin cup.
• Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
• Sprinkle with chopped parsley.
• Bake for 30 minutes, or until fish flakes easily with a fork.
• Serve with lemon wedges, if desired.

FISH FILLETS WITH STUFFING

Steps:

• In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.

STUFFED FISH FILLETS

Steps:

• In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

STUFFED FISH FILLETS

Steps:

• Preheat oven to 350°F. Prepare stuffing mix with the water and 3 Tbsp. of the margarine as directed on package.
• Sprinkle fish evenly with 1 Tbsp. of the lemon juice. Spoon 1/3 cup of the prepared stuffing onto each fillet; roll up loosely to enclose stuffing, starting at one of the short ends. Place, seam-sides down, in greased baking dish; spoon remaining stuffing around roll-ups. Sprinkle evenly with remaining 1 Tbsp. lemon juice and the paprika; dot with remaining 1 Tbsp. margarine.
• Bake 20 min. or until fish flakes easily with fork.

BAKED FISH WITH CLAM STUFFING

Steps:

• Preheat oven to 400 degrees.
• Sprinkle fish inside and out with salt and pepper. Set aside.
• Open the clams. There should be about one cup of shucked clams and one cup of clam juice. Put the clams on a flat surface and chop coarsely. Set aside the chopped clams and the juice.
• Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms. Cook, stirring, about five minutes. Do not burn.
• Add the clams, bread crumbs and beaten egg. Add salt and a generous grinding of black pepper.
• Place the fish on a sizable length of heavy-duty aluminum foil. Open up the cavity of the fish and stuff with the clam mixture. It will be quite full. Dot the top of the fish with two tablespoons of butter. Fold the foil over to contain the stuffing and keep it in place.
• Rub the bottom of a baking dish, large enough to hold the fish comfortably, with three tablespoons of butter. Add the fish. Pour the reserved clam juice and half of the wine around the fish, and place the dish on top of the stove. Bring the liquid to the boil. Place the dish in the oven and bake 30 minutes. Open up the foil. Pour the remaining wine into the pan and continue baking 45 minutes.
• Transfer the fish to a warm platter. Remove and discard the foil. Cover the fish with a clean sheet of foil to keep it warm.
• Place the baking dish on top of the stove and bring the liquid to the boil. Add the cream and stir. Pour and scrape this mixture into a saucepan, and bring it to a rolling boil. Swirl in the remaining two tablespoons of butter.
• Remove the top skin of the fish, leaving the skin on the head for decorative purposes. Pour the sauce over the fish and sprinkle with parsley. Serve the stuffing with portions of the fish.

BAKED STUFFED FISH

Steps:

• 1. 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.2. 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.3. 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.TIP: * Smaller fish can also be stuffed. Allow 1/2 cup stuffing per 12 to 16-oz. fish.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 340 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 4 g 20% * Cholesterol: 110 mg 37% * Sodium: 520 mg 22% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 37 g * Vitamin A: 10% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 5 Very Lean Meat, 3 Fat or 1/2 Carbohydrate, 5 Very Lean Meat, 3 Fat See Cook's Note: How to Carve a Whole FishVariationsBaked Crab-Stuffed Fish: Add 1/2 cup cooked crabmeat with bread cubes.Baked Dill-Stuffed Fish: Add 1/4 cup chopped dill pickle or 1/4 teaspoon dried dill weed with bread cubes.Baked Lemon-Stuffed Fish: Add 2 teaspoons grated lemon peel and 2 tablespoons lemon juice with bread cubes.Baked Mushroom-Stuffed Fish: Cook 1/2 cup sliced fresh mushrooms with celery and onion.Baked Shrimp-Stuffed Fish: Add 1/2 cup cooked shrimp with bread cubes.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

PICKLE STUFFING

Steps:

• Mix first six ingredients; add butter gradually, mixing lightly until blended.

BREAD STUFFING FOR BAKED FISH

Steps:

• Mix the seasonings with the bread crumbs.
• Add the melted butter and toss lightly.