Baked Stuffed Fish Recipe

Name: Baked Stuffed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 lb. trout, mackerel, shad, bass or whitefish; 1/2 lb. crackers, crushed (3 c.); 2/3 c. butter; 3/4 c. chopped celery; 1/4 c. chopped onion; 2 Tbsp. lemon juice; 2 tsp. minced parsley; 1/4 tsp. rosemary; 1/4 tsp. pepper; 1/2 tsp. salt; 1/2 tsp. Accent

Servings: persons

4 to 5 lb. trout, mackerel, shad, bass or whitefish
1/2 lb. crackers, crushed (3 c.)
2/3 c. butter
3/4 c. chopped celery
1/4 c. chopped onion
2 Tbsp. lemon juice
2 tsp. minced parsley
1/4 tsp. rosemary
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. Accent

1
On low heat in skillet add butter, celery and onion until onion is transparent.
2
Add to crumbs with lemon juice, minced parsley, rosemary, pepper, salt and Accent.
3
Toss lightly.
4
With fork, mix and add 1/4 cup hot water; set aside.
5
Rinse fish body cavity with cold water, drain and pat dry with backbone removed. Rub fish cavity with 1 teaspoon salt and 3/4 teaspoon Accent. Lightly pile (do not pack) stuffing into fish.
6
Fasten open edges with toothpicks.
7
Brush outside of fish with oil.
8
Bake at 350u00b0 for 45 to 50 minutes or until fish flakes easily.

304

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 11 ingredients. The key ingredients include: 4 to 5 lb. trout, mackerel, shad, bass or whitefish, 1/2 lb. crackers, crushed (3 c.), 2/3 c. butter, 3/4 c. chopped celery, and more.

Yes, Baked Stuffed 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.

Baked Stuffed Fish

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