Baked Cod With Sour Cream Stuffing
|Cod||4 Pound, cleaned and boned|
|Canned sliced mushrooms||2 Ounce, drained (1 Can)|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry bread cubes||2 Cup (32 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped dill pickle||1 Tablespoon|
|Butter/Margarine||3 Tablespoon, melted|
|Dill pickle slices||6|
|Parsley||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Line shallow baking pan with foil and grease.
Rub inside of fish with salt.
Saute mushrooms and onion in butter.
Combine with bread cubes in mixing bowl.
Add sour cream, pickle, paprika, salt and pepper.
Fill cod with stuffing and fasten with skewers and string.
Place fish in prepared pan.
Brush with melted butter and bake approximately 50-60 minutes, basting with butter every 15 minutes.
Arrange cod on warm serving platter; garnish with lemon slices, dill pickle slices and parsley.
Cut into individual servings with electric knife.