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. |
