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Baked Fish With Almond Stuffing

herbal.chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5140 Calories from Fat 2184

% Daily Value*

Total Fat 245 g376.3%

Saturated Fat 101 g504.9%

Trans Fat 0 g

Cholesterol 3497 mg1165.7%

Sodium 3819.4 mg159.1%

Total Carbohydrates 99 g33.1%

Dietary Fiber 14 g56.1%

Sugars 14.5 g

Protein 610 g1219.5%

Vitamin A 216.2% Vitamin C 176.2%

Calcium 111.3% Iron 234.7%

*Based on a 2000 Calorie diet

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Baked Fish With Almond Stuffing Recipe