BAKED STUFFED FISH

BAKED STUFFED FISH image

Categories Fish Bake

Yield 6 servings

Number Of Ingredients 9

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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.