BAKED STUFFED FISH FILLET
BAKED STUFFED FISH FILLET
This baked stuffed fish can be prepared from any thin fish fillet. Soles and flounders are great choices, and tilapia can also work. The fish is uniquely baked in cupcake cups with center fillings.
The filling is a combination of fresh breadcrumbs, sage and minced celery.
Ingredients
1 1/2 to 2 pounds of fish fillet (thin such as flounder, sole, or tilapia)
Salt to taste (for fish)
3 tablespoons of onion (finely chopped)
1/2 cup celery (finely chopped)
6 tablespoons butter (melted)
1 teaspoon of salt
1/8 teaspoon pepper
1 teaspoon sage (dried leaf, crumbled)
4-cup bread (dry, cut or torn 1/4 inch)
6 teaspoons of oil
Garnish: minced parsley
Extras: lemon wedges
Steps to do it
- Collect the ingredients.
- Preheat the oven to 350 F.
- Cut the fish into strips.
- Generously grease the muffin jar.
- Line cooked muffins with fish stripes; lightly sprinkle with salt.
- Fry the onion and celery in oil in a small skillet until tender. Mix a mixture of vegetables and oil with salt, ground black pepper, sage and bread cubes. Add a little hot water if the filling seems too dry.
- A spoonful of filling in each cup of muffin laid out by the fish.
- Garnish each filling with about 1/2 teaspoon of oil, then sprinkle with chopped parsley.
- Bake in a preheated oven for 30 minutes or until the fish begins to peel off easily with a fork.
- Serve with lemon wedges, if desired.
- Enjoy it!
Recipe Options
Add a little crab meat, chopped shrimp or mushrooms to the filling, if you like, or mix with 1/4 cup parmesan cheese.
Tip
Cook the tartare from the sauce to enjoy the fish.
Article is adapted from site.