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Baked Fish With Almond Stuffing

herbal.chef's picture
  Butter 10 Tablespoon (1/2 Cup Or 1 Stick Plus 2 Tablespoon)
  Chopped onion 4 Tablespoon
  Soft bread crumbs 3 Cup (48 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Eggs 3 , lightly beaten
  Salt To Taste
  Ground black pepper To Taste
  Chopped fresh tarragon/1 teaspoon dried tarragon 2 Teaspoon
  Chopped toasted almonds 1⁄2 Cup (8 tbs)
  Striped bass/Sea bass / red snapper 7 Pound, cleaned, washed and dried well

Preheat the oven to 400 degrees.
Melt two tablespoons of the butter and cook the onion until tender but not browned.
Add the bread crumbs, celery, green pepper, parsley, eggs, 1 teaspoon salt, pepper, tarragon and almonds.
Mix well and use to stuff the fish.
Sew up the cavity.
Melt the remaining half cup of butter.
Line a large baking dish with aluminum foil and pour a little of the butter over the foil.
Lay the fish on the foil and sprinkle with additional salt and pepper.
Bake the fish about an hour and fifteen minutes, basting frequently with the remaining melted butter.
The fish is done when it flakes easily when tested with a fork.

Recipe Summary

Main Dish

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