Baked Fish with Almond Stuffing
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Ingredients
| 5 ½ | pounds |
fish, bass
red snapper, cleaned and washed |
* |
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 3 | cups |
bread crumbs
soft |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
almonds
chopped and toasted |
* |
| 3 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| 8 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
|
* |
Directions
Preheat oven to 400℉ (200℃).
Sauté onion in 2 Tablespoons butter until soft. Add bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well.
Stuff cavity of fish with mixture and sew shut.
Melt 8 Tablespoons butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom.
Place fish on the foil and sprinkle with salt and pepper.
Bake for 1 hour and 15 minutes, basting frequently with remaining melted butter, or until fish flakes easily with a fork.
Do not overcook
Nutrition Facts
Serving Size 190g (6.7 oz)Amount per Serving
Calories 63552% of calories from fat
% Daily Value *
Total Fat 37g
56%
Saturated Fat 20g
101%
Trans Fat
0g
Cholesterol 234mg
78%
Sodium 861mg
36%
Total Carbohydrate
20g
20%
Dietary Fiber 4g
18%
Sugars g
Protein
33g
Vitamin A 28%
•
Vitamin C 9%
Calcium 20%
•
Iron 28%
* based on a 2,000 calorie diet
How is this calculated?
