Annie Monsen'S Stuffed White Fish Recipe

Name: Annie Monsen'S Stuffed White Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 diced onions; 1/4 to 1/2 c. butter; 1 c. chopped celery; 1 c. thinly sliced carrots; 1 1/2 c. mushrooms; 1/2 c. parsley flakes; 2 to 3 c. bread crumbs; 1 1/2 tsp. lemon juice; 1 egg; 1 clove minced garlic; 2 tsp. salt; 1/4 tsp. marjoram; 1/2 tsp. pepper; 1 green pepper, diced; 1 white fish fillet

Servings: persons

2 diced onions
1/4 to 1/2 c. butter
1 c. chopped celery
1 c. thinly sliced carrots
1 1/2 c. mushrooms
1/2 c. parsley flakes
2 to 3 c. bread crumbs
1 1/2 tsp. lemon juice
1 egg
1 clove minced garlic
2 tsp. salt
1/4 tsp. marjoram
1/2 tsp. pepper
1 green pepper, diced
1 white fish fillet

1
Fillet your white fish.
2
Set aside.
3
Saute onions, celery and green pepper in butter until onions are tender.
4
Use a large frypan.
5
Slowly add carrots, herbs, spices and lemon juice.
6
Add mushrooms and bread crumbs.
7
Add lightly beaten eggs and fold in. Take enough aluminum foil to wrap entire fish and place on a cookie sheet.
8
Butter the area where your fish will lay.
9
Place 1 fillet (skin down) and salt and pepper, if you want.
10
Dot with butter and bring foil up around fish.
11
Cover with stuffing.
12
Place other fillet on top.
13
Wrap lightly and bake 1 hour in 350u00b0 oven.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 diced onions, 1/4 to 1/2 c. butter, 1 c. chopped celery, 1 c. thinly sliced carrots, and more.

Yes, Annie Monsen'S Stuffed White Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Annie Monsen'S Stuffed White Fish

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