Rice Baked Stuffed Fish
|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)|
|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|
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.