Corn Stuffed Whitefish
|Dressed whitefish/Other fish||3 Pound, boned (Fresh Or Frozen, 1 Dressed Whitefish)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||3 Tablespoon|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Soft bread crumbs||1 Cup (16 tbs) (1.5 Slices)|
|Chopped pimiento||2 Tablespoon|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Cooking oil||2 Tablespoon|
Thaw fish, if frozen; pat dry with paper toweling.
Place fish in a well-greased shallow baking pan; sprinkle cavity generously with salt.
To make stuffing, in a medium saucepan melt butter or margarine.
Add onion and green pepper; cook till vegetables are tender, about 5 minutes.
Stir in drained corn, bread crumbs, pimiento, salt, and thyme; mix well.
Stuff fish cavity loosely with the corn mixture.
Brush skin with the cooking oil.
Cover fish loosely with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Use two large spatulas to transfer the whole fish to a serving platter.