Baked Fish with Herb Stuffing
|Whole fish||5 Pound (Cod, Red Snapper, Haddock, Rock, Halibut, Bass Or Whitefish)|
|Instant minced onion||2 Tablespoon|
|Celery||1⁄2 Cup (8 tbs), diced|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Marjoram leaves||1⁄4 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Bon appetit||1 Teaspoon|
|Lemon peel||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Soft bread crumbs||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Dry mustard||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄4 Teaspoon|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Bon appetit||1 Tablespoon|
|Lemon juice||1 Tablespoon|
1) Clean and rinse the fish thoroughly.
2) Preheat the oven to 400°F.
3) In a skillet, saute the onion and celery in 1/2 cup butter, until the onion is lightly browned.
4) Blend in the marjoram, sage, parsely, tarragon, dill, Bon Appetit, lemon peel and savory.
5) Mix thoroughly and remove from heat.
6) In a bowl, combine the onion mixture, beaten egg and bread crumbs, toss lightly.
7) Stuff the mixture into the fish cavity, secure with toothpicks or skewers, then draw the edges together and lace with a string.
8) Place the fish on a oiled, heavy paper or aluminum foil and keep in a shallow baking pan.
9) Combine rest of the ingredients and brush the fish thoroughly with some of the mixture.
10) Bake in the preheated oven, basting occasionally with the seasoned butter, until the fish flakes easily, allowing 12 to 15 minutes per pound.
11) Garnish the Baked Fish with Herb Stuffing with parsley, tomato wedges and sliced lemon centered with whole Clove and serve on a platter.
Calories 464 Calories from Fat 207
% Daily Value*
Total Fat 23 g36%
Saturated Fat 11.2 g55.9%
Trans Fat 0 g
Cholesterol 71.8 mg23.9%
Sodium 184.6 mg7.7%
Total Carbohydrates 14 g4.6%
Dietary Fiber 1.1 g4.4%
Sugars 1.1 g
Protein 47 g93.2%
Vitamin A 82.2% Vitamin C 4.3%
Calcium 73.3% Iron 82%
*Based on a 2000 Calorie diet