Real Recipes From Real Home Cooks ®

baked stuffed fish, mark

Recipe by
Megan Stewart
Middletown, OH

This is one of Mark's family recipes!

yield 8 serving(s)
method Bake

Ingredients For baked stuffed fish, mark

  • 7 lb
    whole fish, salmon, whitefish, pike
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    parsley, chopped
  • 2 Tbsp
    celery, chopped
  • 1 md
    white onion, chopped
  • 2 c
    breadcrumbs
  • 2
    eggs, beaten
  • salt and pepper to taste

How To Make baked stuffed fish, mark

  • 1
    Scale and clean fish. Wash well and remove fins. Head and tail may be removed or left on as desired. Pat dry. Make dressing: Saute onion and celery (if used). These have been finely chopped. Add remaining ingredients. Fill boddy cavity loosely with dressing. Dot fish with margarine. Cover lossely with foil. Bake at 375F for 45 - 60 minutes (until fish flakes when fork is put in the thickest part). Do not over cook. Serve on large tray. Garnish with parsley and lemon slices

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