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Baked Fish with Almond Stuffing

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
5 ½ pounds fish, bass
red snapper, cleaned and washed
*
¼ cup onions
chopped
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2 tablespoons butter
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3 cups bread crumbs
soft
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½ cup celery
chopped
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½ cup scallions, spring or green onions
chopped
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½ cup almonds
chopped and toasted
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3 large eggs
lightly beaten
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2 tablespoons parsley leaves
fresh, chopped
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1 teaspoon tarragon leaves
dried
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8 tablespoons butter
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
2.5 kg fish, bass
red snapper, cleaned and washed
*
59 ml onions
chopped
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3E+1 ml butter
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7.1E+2 ml bread crumbs
soft
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118 ml celery
chopped
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118 ml scallions, spring or green onions
chopped
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118 ml almonds
chopped and toasted
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3 large eggs
lightly beaten
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3E+1 ml parsley leaves
fresh, chopped
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5 ml tarragon leaves
dried
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1.2E+2 ml butter
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1 x salt and black pepper
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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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 63552% 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?
 

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