Best Bonnies Stuffed Fish Fillets Recipes

STUFFED FISH FILLETS

Steps:

• In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

BONNIE'S STUFFED FISH FILLETS

Steps:

• 1. Preheat oven to 350 degree. Line an 8 inch pan with foil , and spray with Pam.
• 2. Slice the French bread and toast it in the toaster.
• 3. Cut it into small cubes.
• 4. Chop the olives.
• 5. In a small mixing bowl, combine all the stuffing ingredients and gently mix until well combined.
• 6. Sprinkle both sides of fillets with salt , pepper and paprika. Place one fillet in the pan. Spread the stuffing evenly over the fillet. Add the second fillet on top of the stuffing (like making a sandwich)
• 7. Cut the fillet in half, sprinkle with dill weed and paprika.
• 8. Bake for 20 to 25 minutes. Do not overcook. Makes 2 servings. You can double the recipe for 4 servings like I did.
• 9. Here is how it looks! Enjoy!

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

BONNIE'S CRUNCHY FISH FILLETS

Steps:

• 1. Defrost the fillets or use fresh fish, uniform in size, not too thick or thin. I use a filet about 1/2 inch thick. If you use thicker fish, you will have to adjust the cooking time. I put the frozen ones sealed in plastic wrapping in a pan of water and by the time I get the spices together, the fish is thawed.
• 2. I cooked the fish in my air fryer and highly recommend using it for this recipe. I made a liner for mine by inverting a bowl over a sheet of parchment paper, crimping it and then cutting out a circle and then folding the round piece in half and then snipping a few notches so the air could flow around the fish while it is cooking. It works perfectly. You can also purchase parchment liners. But it only takes a minute to make one. The liner aids in turning the fish.
• 3. I crush the Panko with a few rolls of the rolling pin.You don't want it too fine. Add all the spices and Panko together in a small dish that will hold one fillet. Rinse the fillets and pat them dry with paper towels, so the oil sticks to the fish. Oil the fish, and then dredge the fish in the Panko mixture. This is important: As you dredge, PRESS the breading firmly into the fish, and it will stick. Press and dredge the fish, turn and repeat, until the breading sticks.
• 4. Place the fish gently on the parchment liner in the air fryer. It will take 15 to 16 minutes to bake the fish. Bake at 400 degrees, and TURN THE FISH AFTER COOKING 8 MINUTES, then resume cooking for 8 minutes more, until the fish flakes with a fork and is nice and brown.DO NOT OVERCOOK. The fish will be perfect. Serve with lemons and my homemade tartar sauce. https://www.justapinch.com/recipes/sauce-spread/spread/tartar-sauce.html?r=1

FISH FILLETS WITH STUFFING

Steps:

• In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.

CHESAPEAKE BAY STUFFED ROCKFISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
• Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
• Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
• Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

BAKED COD WITH BUTTERY CRACKER TOPPING

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.