Lemony-Stuffed Fish Fillets Recipe

Name: Lemony-Stuffed Fish Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2/3 c. butter; 1/3 c. chopped celery; 1 c. herb seasoned stuffing mix; onion; 1 Tbsp. lemon juice; 1 Tbsp. chopped parsley; 1 tsp. grated lemon peel; 1/4 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. dill weed; 1 lb. fish fillets (sole, perch, haddock)

Servings: persons

2/3 c. butter
1/3 c. chopped celery
1 c. herb seasoned stuffing mix
onion
1 Tbsp. lemon juice
1 Tbsp. chopped parsley
1 tsp. grated lemon peel
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dill weed
1 lb. fish fillets (sole, perch, haddock)

1
Preheat oven to 350u00b0.
2
In 1 quart saucepan melt 1/3 cup butter over medium heat.
3
Add celery and onion.
4
Saute until tender. Stir in stuffing mix, parsley, lemon juice and peel, salt and pepper.
5
Set aside.
6
Cut each fillet to make 8 (3 x 4-inch) pieces.
7
Place 4 halves in ungreased baking dish.
8
Top each with 1/4 cup stuffing mixture, then remaining fillet halves.
9
Melt 1/3 cup butter.
10
Stir in dill weed.
11
Pour dill-butter over fillets. Bake 20 to 30 minutes or until fish flakes.

No nutrition data on file — estimate from the ingredient list.

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: 2/3 c. butter, 1/3 c. chopped celery, 1 c. herb seasoned stuffing mix, onion, and more.

Yes, Lemony-Stuffed Fish Fillets 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.

Lemony-Stuffed Fish Fillets

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