|
Baked Whole Stuffed Fish
1/3 cup of oil
1/3 cup of finely chopped onion
3 cups (1/4 inch) of stale bread cubes, about 5 slices
1 cup of chopped celery, ribs and leaves
1/4 cup of finely chopped parsley
1 tablespoon of lemon juice
2 tablespoons of hot water
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
one 3 to 5 pound whole fish (striped bass, bluefish, red snapper, carp, lake trout) rinsed and cleaned
2 teaspoons of oil
parsley sprigs
Lemon wedges
Carrot slice |
|
Heat 1/3 cup of oil in medium skillet. Add onion and cook, stirring about 5 minutes.
Add bread crumbs and stir until coated with oil. Remove from heat. add celery, parsley, lemon juice, water, salt and pepper, mix well.
Preheat oven to 500ºF. Line a 15 x 10 x 1 inch baking pan with foil and oil lightly.
Place fish in pan. Stuff body cavity with dressing.
Close with wooden toothpicks. Brush fish lightly with 2 teaspoons of oil.
Bake for 5 minutes on rack in middle of oven.
Reduce heat to 400ºF. and continue baking 40 to 65 minutes, allowing 12 minutes per pound, until fish flakes easily with fork.
With two large spatulas, remove from baking pan to heated serving platter or wooden plank. Garnish with parsley sprigs and lemon. Cover fish eye with carrot slice. Serve immediately. Makes 4 to 6 servings
 
|
Basic-Recipes.com
| 
|