Baked Stuffed Fish

 

Baked Stuffed Fish

8-10 pound fish (salmon, trout, cod) (1 large fish or 2-3 small ones)
1/2 cup melted butter
1/4 cup lemon juice
  • Rub the cavity of the fish with salt and pepper;
  • Stuff with Garden Vegetable Stuffing (see below);
  • Close opening with skewers and lace with string;
  • Brush fish with oil, place in shallow roasting pan;
  • Mix butter and lemon juice;
  • Bake fish uncovered in 350 degree oven, brushing occasionally with butter mixture, until fish flakes very easily with fork (about 1.5 hours for single large fish)

Garden Vegetable Stuffing

1   large onion, chopped
1/4 cup butter
2 cups dry bread cubes
1 cup coarsely shredded carrot
1/2 cup snipped parsley
2 teaspoons salt
1 1/2 tablespoon lemon juice
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1   egg
3 ounces mushrooms, chopped
1 clove garlic, finely chopped
  • Cook and stir onion in butter until tender;
  • Gently stir in remaining ingredients.
Recipe borrowed from Betty Crocker’s Cookbook.