Fish With Lemon Rice Stuffing
|Whole fish||1 Large, cleaned, scaled (Any Size Or Type)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Coarsely chopped mushrooms||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Finely grated lemon peel||2 Teaspoon|
|Peeled chopped lemon||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||3 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
Preheat oven to 375F (190C).
Prepare Lemon-Rice Stuffing.
Grease a shallow baking dish large enough to hold fish; set aside.
Rinse fish inside and out; pat dry with paper towels.
Cut off head and tail, if desired, or trim tail.
Season inside and out with salt and pepper.
Stuff fish with Lemon-Rice Stuffing.
Close opening with small skewers or wooden picks, lacing with heavy thread or kitchen string, if desired, or sew closed with heavy thread.
Place fish in greased dish.
Turn tail-end up, if necessary.
Brush fish with butter or margarine.
Bake, uncovered, 8 to 10 minutes per inch of thickness measured at thickest part or until fish tests done or, insert a thermometer at thickest part offish; temperature should reach 140F (60C).
Baste fish occasionally with melted butter or margarine.
Carefully lift cooked fish to a platter.
Pull out fins.
Cut down center back of cooked fish to backbone and ribs.
Using a knife, separate upper fillet from backbone.
Cut upper fillet into serving pieces.
To serve, slide a wide metal spatula between flesh and ribs.
Lift off each serving; place on individual plates or a platter.
When top fillet has been removed, remove and discard backbone and ribs.
Cut and serve remaining fillet, spoon stuffing onto individual plates or into a bowl.