Baked Fish With Cornbread Stuffing Recipe

Name: Baked Fish With Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. frozen fish fillets, thawed 10 minutes; 1 Tbsp. butter or margarine; 1 small onion, chopped; 1 celery rib, chopped; 1/8 tsp. pepper; paprika; 1 pkg. cornbread stuffing mix (6 oz.); 1/4 c. plus 2 tsp. mayonnaise; 2 tsp. lemon juice; 1/4 tsp. salt

Servings: persons

1 pkg. frozen fish fillets, thawed 10 minutes
1 Tbsp. butter or margarine
1 small onion, chopped
1 celery rib, chopped
1/8 tsp. pepper
paprika
1 pkg. cornbread stuffing mix (6 oz.)
1/4 c. plus 2 tsp. mayonnaise
2 tsp. lemon juice
1/4 tsp. salt

1
Preheat oven to 375u00b0.
2
Cut partially thawed fish into 4 portions.
3
In medium saucepan, melt butter or margarine.
4
Add onion and celery and saute.
5
Add water and contents of vegetable seasoning packet from stuffing mix package.
6
Bring to a boil. Reduce heat; cover and simmer 5 minutes.
7
Stir in stuffing mix. Cover and let stand 5 minutes, then stir in 1/4 cup mayonnaise. Spoon dressing into individual oven-proof dishes or shallow 1-quart casserole.

181

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 10 ingredients. The key ingredients include: 1 pkg. frozen fish fillets, thawed 10 minutes, 1 Tbsp. butter or margarine, 1 small onion, chopped, 1 celery rib, chopped, and more.

Yes, Baked Fish With Cornbread Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Fish With Cornbread Stuffing

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