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Rice Baked Stuffed Fish

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  Whitefish/Pike / perch 4 Pound, cleaned and boned
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Cooked rice 1 1⁄2 Cup (24 tbs)
  Paprika 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Dill weed 1⁄4 Teaspoon (Dill Seed)
  Minced parsley 1 Tablespoon
  Lemon juice 1 Tablespoon
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon slices 2 , cut in half
  Salt To Taste
  Pepper To Taste

Preheat oven to 350°.
Grease shallow baking pan.
Melt 1/4 cup butter or margarine in skillet.
Cook onion until tender.
Remove from heat.
Add crumbs, rice, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon paprika, basil, dill weed, parsley and lemon juice.
Toss lightly until mixed.
Fill cavity lightly with stuffing and fasten with skewers and string.
Spread half of melted butter or margarine over entire fish.
Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
Place half slices of lemon in center of prepared pan.
Place fish on lemon slices; sprinkle with 1/8 teaspoon paprika.
Bake 45 minutes or until fish flakes easily when tested with a fork.
Baste frequently with melted butter during last 15 minutes.
Serve on heated platter; garnish with additional lemon slices and pars-ley.
Cut into individual servings with electric knife.

Recipe Summary

Main Dish

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