Best Baked Stuffed Fish Recipes

BAKED STUFFED FISH image

Categories Fish Bake

Yield 6 servings

Number Of Ingredients 9

1 1/2 lb fresh codm haddock or other white fish fillet
1 medium onion diced
1-2 stalks celery and tops
2 tbsp olive oil
2 tspn butter or ghee
1 sleeve of Ritz Crackers, hand-crushed
1/3 to 1/2 cup sour cream
1 - 2 tbsp dijon mustard
1 - 2 tbsp mayonnaise

Steps:

First: Make the stuffing by dicing and then cooking one medium sized onion till golden, Then add fresh parsley and/or celery--the leafy top parts are best. This is done in a fair amount of olive oil, butter, ghee (clarified butter) or some combination of these. Next, cover the bottom of a well oiled metal baking pan or ceramic dish with crumpled (just crush in your hands) Ritz crackers. Choose a vessel just large enough for the fish to fill it in one layer. It is easiest to entirely fill the area available if the fish is cut into roughly 2 oz pieces. Prepare a coating for the fish by mixing (this is for around one pound of fish) 1/3 to 1/2 cup of sour cream and a tablespoon or two each of mustard and mayonnaise. Coat the fish on both sides and lay gently onto the crumbs in the bottom of the pan. Crush Ritz crackers into the cooked onion stuffing in the pan you cooked the onion in and gently mix with your fingers. It should take around twice as many crackers for the stuffing as it took to coat the bottom of the pan. Sprinkle this mixture over the top of the fish evenly and then bake at 330 F for around 30 minutes. You can test if the fish is done by looking to see if the flesh is opaque. The dish should be very moist but not soupy and the topping just starting to brown. Serve with fresh lemon. The mustard and sour cream give a bit of tartness, so you may find yourself using less lemon or skipping this condiment for this dish.

Baked Stuffed Fish with Sweet Pickle Stuffing Recipe image

Provided by JimMac

Number Of Ingredients 14

Stuffing:
1 3-pound fish or 2 1-pound fish fillets
salt and pepper
1/4 cup melted butter
3 slices bacon (optional)
2 cups finely diced bread
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced onion
1 tablespoon minced parsley
1/4 cup melted butter
2 tablespoons dill pickle relish
1 tablespoon lemon juice
... toss all ingredients to mix well.

Steps:

Fish: Sprinkle fish with salt and pepper. Place whole fish or one fillet in greased baking dish. Place stuffing in fish or on top of fillet, covering with the other fillet. Fasten together with wooden picks or skewers. Brush with melted butter. Top with bacon slices, if desired. Bake at 350 degrees for 35 to 45 minutes until fish flakees easily when tested with a fork. Garnish with lemon wedges nd parsley. Yield: 6-8 servings

Fish House Baked Stuffed Shrimp image

Provided by Lorac

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

24 large shrimp, peeled and deviened
1/4 lb butter
1/2 cup chablis or 1/2 cup other dry white wine
1/8 cup sherry wine
1/2 tablespoon cracked black pepper
1/2 tablespoon thyme
1/2 tablespoon paprika
3 teaspoons chopped garlic
3 tablespoons chopped green onions
2 stalks celery, diced
1/4 large onion, chopped fine
2 tablespoons grated parmesan cheese
2 cups croutons
1 lb claw crabmeat
1 cup chablis or 1 cup other dry white wine
4 teaspoons butter, melted
4 ounces grated swiss cheese
4 ounces grated cheddar cheese

Steps:

Preheat oven to 450°F.
Stuffing: Place butter, wine, sherry, spices, and garlic in a saucepan, bring to a boil, remove from heat, stir in green onion and let cool.
Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
Top each serving with 1/4 cup white wine and 1 tsp melted butter.
Bake 5 minutes.
Remove pan from oven, combine the cheeses and sprinkle over each serving.
Bake 5 minutes or until cheese is melted.