Favourite Stuffed Fish Fillets
Submitted by kiml04
Stuffed red snapper fillets rolled around a savory bread crumb, scallion, and bell pepper filling. Baked with lemon and a hint of nutmeg for a quick weeknight dinner that feels restaurant-fancy.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minRolled fish fillets are the dinner-party trick that takes 20 minutes of prep and looks like you fussed for an hour. The technique works with red snapper (called out in the original recipe), but tilapia, sole, or flounder are all fair game. The fillet just needs to be thin enough to roll without cracking.
The stuffing is built around classic French flavors. Soft white bread crumbs bind everything, scallions and green pepper soften in butter for sweetness, and a beaten egg holds the filling together once it bakes. The dash of nutmeg is the unexpected detail. It’s a tiny amount, but it warms the parsley and lifts the whole stuffing in a way black pepper alone can’t.
Roll the fillet around the stuffing, seam side down, so the filling stays put. A drizzle of melted butter on top keeps the fish from drying out under the oven heat, and the lemon juice cuts through the richness with a clean acidic finish.
Bake at 350°F (175°C) for 15 to 20 minutes. Fish is done when it flakes easily with a fork. Overbaked fish turns dry fast, so check at 15 minutes.
Kitchen Tips
- Pat the fillets dry before stuffing. Wet fish slides around and the stuffing won’t stick.
- Pin each roll with a toothpick if it tries to unfurl. Pull the toothpick before serving.
- Use stale or lightly toasted bread for the crumbs. Fresh white bread turns gummy when wet.
- Test doneness at the thickest part. The fish should flake but the center should still look just opaque, not chalky.
Variations
- Add a tablespoon of grated Parmesan and a pinch of garlic to the stuffing for a richer Italian profile.
- Use cooked crabmeat or chopped cooked shrimp in place of half the bread crumbs for a luxe seafood-stuffed version.
- Swap parsley for fresh dill and add a squeeze of orange juice for a Scandinavian twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃). In 10-inch skillet melt the margarine; remove 1 tablespoon and set aside.
Heat remaining margarine until bubbly and hot; add scallions and bell pepper to skillet and sauté over medium heat until vegetables are softened, about 3 minutes. Remove from heat and let cool slightly.
Add the bread crumbs, egg, ¼ cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened. Spoon ¼ of vegetable mixture over each fillet and roll fish to enclose.
Transfer stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing mixture around fillets.
Drizzle reserved margarine over fillets and sprinkle each with ½ tablespoon lemon juice. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining parsley.
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