Baked Stuffed Fish Recipes

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STUFFED FISH FILLETS



Stuffed Fish Fillets image

These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

2 small carrots, shredded
1 small onion, minced
5 tablespoons butter, divided
4 slices bread, cubed
3/4 cup canned diced tomatoes, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 small cucumber, chopped
1-1/4 teaspoons salt, divided
1/4 teaspoon dill weed
1/8 teaspoon pepper
8 sole or orange roughy fillets (4 ounces)
1/8 teaspoon paprika
8 lemon wedges

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.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BAKED STUFFED FISH



Baked Stuffed Fish image

Serve with Rice Pilaf and Orange and Red Onion Salad for a delicious meal!

Provided by rachael-ray

Number Of Ingredients 1

1/2 stick butter, plus some for the bottom of the baking dish1 medium onion, finely chopped1 shallot, finely chopped1 large clove garlic, finely chopped1 rib celery, finely chopped1/2 large red bell pepper, finely chopped1/4 cup flat leaf parsley leaves, chopped1/4 cup white wine2 slices white sandwich bread, toasted and buttered then finely choppedSalt and freshly ground black pepper1/4 teaspoon ground thyme1 1/2 cups canned or fresh lump crabmeat, cleaned of shell and cartilage4 sole fillets (about 8-10 ounces each)Juice of 1 lemon

Steps:

  • Pre-heat the oven to 400°F. In a skillet over medium-high heat, melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes.Reserve some of the cooked veggies for the bottom of the baking dish. Deglaze the pan with white wine and let cook for another minute. Add the bread, salt, freshly ground black pepper and thyme. Mix to combine thoroughly. Gently fold in the crab meat. Rinse and pat dry the sole fillets. Squeeze some fresh lemon juice on the filets. Spread the stuffing along the filet and roll it up.Place reserved cooked veggies in the bottom of a buttered baking dish. Place the rolled up sole filets, seam side down, on top of the veggies. Cook covered with foil for 15 minutes. Take the foil off and continue to cook for another five minutes uncovered. Serve with Rice Pilaf and Orange and Red Onion Salad.

BAKED STUFFED FISH FILLET



Baked Stuffed Fish Fillet image

Try these stuffed fish fillets baked in muffin tins. The fresh breadcrumb stuffing is flavored with chopped celery, sage, and butter.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 50m

Yield 6

Number Of Ingredients 11

1 1/2 to 2 pounds thin fish fillets, such as flounder, sole, or tilapia
1 teaspoon kosher salt, plus more to taste
3 tablespoons finely chopped onion
1/2 cup finely chopped celery
6 tablespoons butter , melted
1/8 teaspoon freshly ground black pepper
1 teaspoon dried sage, crumbled
4 cups dry bread, cut or torn into 1/4-inch pieces
6 teaspoons butter
Chopped parsley , for garnish
Lemon wedges, optional

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Cut fish into strips.
  • Generously grease a muffin tin .
  • Line prepared muffin cups with fish strips.
  • Sprinkle lightly with salt.
  • In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
  • Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
  • Spoon stuffing into each fish-lined muffin cup.
  • Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
  • Sprinkle with chopped parsley.
  • Bake for 30 minutes, or until fish flakes easily with a fork.
  • Serve with lemon wedges, if desired.

Nutrition Facts : Calories 377 kcal, Carbohydrate 15 g, Cholesterol 183 mg, Fiber 1 g, Protein 39 g, SaturatedFat 10 g, Sodium 645 mg, Sugar 2 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g

BAKED STUFFED FISH



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.

CRAB STUFFED FISH



Crab Stuffed Fish image

I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.

Provided by Gail2293

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons butter, divided
1 celery rib, finely chopped
1 small onion, finely chopped
1/4 cup chopped parsley
1 (4 1/2 ounce) can crabmeat, drained & flaked
1/2 cup dry Italian breadcrumbs
1 tablespoon lemon juice
1/8 tablespoon crushed red pepper flakes
6 fish fillets (about 2 pounds total)
paprika, to taste

Steps:

  • Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
  • In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
  • Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
  • Bake for 20 -25 minutes, or until fish flakes easily with a fork.

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