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Dill Pickle Stuffed White Fish

Ingredients
  Whitefish 3 Pound, cleaned and pocketed
For dressing
  Corn bread 1 1⁄2 Cup (24 tbs), crumbled
  Onion 2 Tablespoon, chopped
  Green pepper 3⁄4 Cup (12 tbs), chopped
  Dill pickle 2 Tablespoon, chopped
  Salt 3⁄4 Teaspoon
  Dill seed 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Milk 3 Tablespoon
  Baked tomatoes 1⁄4 Cup (4 tbs) (For garnish)
  Lemon slices 4 (For garnish)
  Parlsey 1 (For garnish)
Directions

1. Heat oven to 350°F. (moderate).
2. Rub inside of fish with salt and pepper; lightly pack dressing (made by combining all ingredients) into pocket.
3. Fasten opening with toothpicks or skewers, lace with string, place fish on greased rack or foil in shallow baking pan, brush with melted butter.
4. Bake at 350°F. 45-60 minutes.
5. Garnish with baked tomatoes, lemon slices and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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4.16
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 358 Calories from Fat 135

% Daily Value*

Total Fat 15 g23%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 144.6 mg48.2%

Sodium 509.7 mg21.2%

Total Carbohydrates 9 g3%

Dietary Fiber 1.2 g4.7%

Sugars 1.9 g

Protein 45 g89.8%

Vitamin A 9% Vitamin C 32.3%

Calcium 8.3% Iron 5.8%

*Based on a 2000 Calorie diet

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Dill Pickle Stuffed White Fish Recipe