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Cornbread Stuffed Pollock

Ingredients
  Pollock fillet/Other fish 2 Pound
  Pollock fillets/Other fish fillets 2 Pound
  Sliced celery 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs), sliced
  Fresh mushrooms 1 Cup (16 tbs), sliced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Green onions 1⁄4 Cup (4 tbs), sliced
  Sliced green onions 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Crumbled cornbread 4 Cup (64 tbs)
  Cornbread 4 Cup (64 tbs), crumbled
  Soft bread cubes 2 Cup (32 tbs)
  Salt 1 1⁄4 Teaspoon
  Herbes 1⁄2 Teaspoon (Fine Blend)
  Fines herbes 1⁄2 Teaspoon (Herb Blend)
  Hot water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. Thaw frozen fish before cutting.
3. Cut the fillet into 6 equal steaks.
MAKING
4. In a 10 inch skillet, take 6 tablespoon butter or margarine and cook celery, mushroom and onion in it until they become tender.
5. Add ¼ teaspoon salt, fine herbs and hot water; mix well.
6. Add this mixture to breads and toss lightly.
7. In 12 by 8 inches, well-greased baking dish, transfer the bread mixture and arrange the fish fillets on it in a single layer.
8. In a pan, melt two tablespoons of butter or margarine and drizzle over fish.
9. Drizzle lemon juice over the fish.
10. Season the fish with remaining salt and paprika.
FINALISING
11. Place the dish in the oven and bake for 20-25 minutes or until the fish flakes.
SERVING
12. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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