Fish With Corn Bread Stuffing Recipe

Name: Fish With Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. chopped onion; 1/2 c. celery, chopped; 1/4 c. butter or margarine; 2 c. cornbread stuffing mix; 1/4 tsp. snipped parsley; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. sage; 1 egg, beaten; 4 fish steaks (2 lb.; 1-inch thick); 1/2 tsp. salt (optional); 2 Tbsp. lemon juice

Servings: persons

1/4 c. chopped onion
1/2 c. celery, chopped
1/4 c. butter or margarine
2 c. cornbread stuffing mix
1/4 tsp. snipped parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
1 egg, beaten
4 fish steaks (2 lb.; 1-inch thick)
1/2 tsp. salt (optional)
2 Tbsp. lemon juice

1
Cook and stir onion and celery in butter or margarine in 2-quart saucepan over medium heat until tender.
2
Remove from heat. Stir in cornbread stuffing mix, parsley, salt, pepper, sage and egg.
3
Place fish steaks in greased jelly roll pan, 15 1/2 x 1-inch.
4
Sprinkle with 1/2 teaspoon salt, 2 tablespoons of lemon juice and a bit of paprika.
5
Spoon stuffing around fish steaks. Cook, uncovered, in 350u00b0 oven until fish flakes easily with fork, 35 to 40 minutes.
6
Cut fish steaks into halves.

531

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 12 ingredients. The key ingredients include: 1/4 c. chopped onion, 1/2 c. celery, chopped, 1/4 c. butter or margarine, 2 c. cornbread stuffing mix, and more.

Yes, Fish With Corn Bread 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.

Fish With Corn Bread Stuffing

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