Baked Stuffed Fish, Mark

Baked Stuffed Fish, Mark

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Megan Stewart


This is one of Mark's family recipes!


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  • 7 lb
    whole fish, salmon, whitefish, pike
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    parsley, chopped
  • 2 Tbsp
    celery, chopped
  • 1 medium
    white onion, chopped
  • 2 c
  • 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

Printable Recipe Card

About Baked Stuffed Fish, Mark

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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