Baked, Stuffed Fish

This recipe will work with any thin, mild flavoured fish. I realise 1/3 cup of clarified butter is quite a bit, and I doubt the recipe would suffer much if you reduced it to a quarter, or even substituted olive oil. I happen to really love the flavour of buttered breadcrumbs and would cringe at the thought of margarine-yet I recognise some people have dietary restrictions that require going easy on the butter. Thank heavens, I don't.

Also shown are a sautéed medley of courgettes, carrots, and corn in olive oil and herbs and, a moulded wild rice dish with Romano and spices (to be featured in a future post).

If you do the prep-work ahead this fish dish (say that five times fast-"fish dish, fish dish") is quick enough to get in the oven.


You Will Need:

2 lbs. Fish (whitefish, pollack, etc.) filleted
Salt and pepper
2 cups soft breadcrumbs (I used stale Struan bread with the crusts removed and it worked great)
1/3 cup melted clarified butter
2 tablespoons chopped parsley
½ teaspoon thyme
1 teaspoon lemon rind
3 tablespoons finely chopped red onion
1/3 cup finely chopped celery
Paprika for garnish

Preheat oven to 350 degrees F.

Place half of the filets in an ovenproof pan (I used glass for easy clean-up). Salt and pepper them to taste. Mix together the breadcrumbs, butter, parsley, celery, thyme, lemon rind and red onion. Spread over the fish. Cover with remaining fish. Add more salt and pepper and dust lightly with paprika for colour. Bake about 25 minutes or until fish flakes easily. Four to six servings depending on your husband's gluttony.