Julie'S Almost Famous Stuffed Fish Recipe

Name: Julie'S Almost Famous Stuffed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: one large (around 4 pounds) whole fish which is suitable for baking, filleted in one piece leaving the head and tail intact.(or use 2 large fillets of your favorite fish for baking) I suggest white…; 6 tablespoons butter, divided (3/3) plus more for buttering the pan; 1/3 cup finely diced onion; 1/3 cup finely diced celery; 8 ounces king crab meat; 1/4 cup chopped fresh parsley; 1/2 cup fresh bread crumbs; 1/4 cup light cream; 1/3 cup dry vermouth; Sweet Hungarian paprika

Servings: persons

one large (around 4 pounds) whole fish which is suitable for baking, filleted in one piece leaving the head and tail intact.(or use 2 large fillets of your favorite fish for baking) I suggest whitefish, flounder, salmon, lake trout or snapper
6 tablespoons butter, divided (3/3) plus more for buttering the pan
1/3 cup finely diced onion
1/3 cup finely diced celery
8 ounces king crab meat
1/4 cup chopped fresh parsley
1/2 cup fresh bread crumbs
1/4 cup light cream
1/3 cup dry vermouth
Sweet Hungarian paprika

1
Melt 3 tablespoons of the butter in a saute pan, add the onion and celery and gently saute until the vegetables have softened. Remove from the heat and stir in the crab meat, bread crumbs parsley and cream.
2
If using a whole fish, open it up and press the stuffing over one side. Fold the other side over and secure with toothpicks if necessary. If using two fillets, press the stuffing over the flesh of one fillet and place the second over the stuffing. And again, secure with a few toothpicks.
3
Butter an appropriate size baking dish and place the fish in. Generously sprinkle the top side with the paprika.
4
Melt the remaining 3 tablespoons of butter and then stir in the vermouth. Pour this over the entire fish. Roast the fish for 40 to 45 minutes at 400F basting with the pan juices frequently. Remove any toothpicks, slice and serve!

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: one large (around 4 pounds) whole fish which is suitable for baking, filleted in one piece leaving the head and tail intact.(or use 2 large fillets of your favorite fish for baking) I suggest whitefish, flounder, salmon, lake trout or snapper, 6 tablespoons butter, divided (3/3) plus more for buttering the pan, 1/3 cup finely diced onion, 1/3 cup finely diced celery, and more.

Yes, Julie'S Almost Famous 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.

That's it — enjoy your meal!

Julie'S Almost Famous Stuffed Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions