Baked Fish With Fruit Stuffing
|Pan dressed fresh fish/Null||3 Pound (Or Frozen)|
|Chopped onion/Null||1⁄4 Cup (4 tbs) (Null)|
|Butter/Margarine||2 Tablespoon (Null)|
|Bread slice/Null||2 , toasted and cut into 1/2-inch cubes (Null)|
|Fresh fruits/Null||1 1⁄2 Cup (24 tbs) (Of Your Choice)|
|Snipped parsley/Null||2 Tablespoon (Null)|
|Dried basil/Null||1⁄2 Teaspoon, crushed (Null)|
|Cooking oil/Null||3 Tablespoon (Null)|
|Cornstarch/Null||1 Tablespoon (Null)|
|Sugar/Null||1 Tablespoon (Null)|
|Instant chicken bouillon granules/Null||1 Teaspoon (Null)|
|Dry white wine/Null||1⁄3 Cup (5.33 tbs) (Null)|
Thaw fish, if frozen.
Sprinkle cavity generously with salt and pepper.
Place fish in well-greased shallow baking pan.
Cook onion in butter till tender.
Stir in bread cubes, 1/2 cup fruits', parsley, basil, 1/2 teaspoon salt, and dash pepper; mix well.
Stuff fish loosely with fruit mixture; brush with oil.
Cover and bake in 350° oven for 45 to 60 minutes.
Meanwhile, combine cornstarch, sugar, and bouillon.
Stir in wine and 3/4 cup cold wafer Cook and stir till thickened and bubbly.
Stir in remaining 1 cup fruits.
Cover and simmer about 5 minutes