Lemon Stuffed Fish Recipe

Name: Lemon Stuffed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. finely chopped celery; 1/4 c. chopped onion; 3 Tbsp. butter or margarine; 4 c. dry bread cubes; 1/2 tsp. grated lemon peel; 4 tsp. lemon juice; 1 Tbsp. parsley; 1/2 tsp. salt; dash of pepper; 2 (1 lb.) pkg. frozen fish fillets; 1 Tbsp. melted butter

Servings: persons

1/2 c. finely chopped celery
1/4 c. chopped onion
3 Tbsp. butter or margarine
4 c. dry bread cubes
1/2 tsp. grated lemon peel
4 tsp. lemon juice
1 Tbsp. parsley
1/2 tsp. salt
dash of pepper
2 (1 lb.) pkg. frozen fish fillets
1 Tbsp. melted butter

1
Cook celery and onion in the three tablespoons butter until tender crisp.
2
Pour over bread cubes.
3
Add lemon peel and juice, parsley, salt and pepper.
4
Toss together.
5
Slice each block of partially thawed fish in half through the center making four thin rectangular pieces.
6
Place two pieces in greased 13 x 9 x 2-inch baking pan.
7
Spoon half the stuffing mixture on each.
8
Top with remaining two pieces fish.
9
Brush with the melted butter and sprinkle salt and paprika.
10
Cover.
11
Bake at 350u00b0 for 25 minutes.

114

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: 1/2 c. finely chopped celery, 1/4 c. chopped onion, 3 Tbsp. butter or margarine, 4 c. dry bread cubes, and more.

Yes, Lemon 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.

Lemon Stuffed Fish

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