Baked Fish with Almond Stuffing
Yield
4 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-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 |
|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | kg |
fish, bass
red snapper, cleaned and washed |
* |
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 7.1E+2 | ml |
bread crumbs
soft |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
almonds
chopped and toasted |
*
|
| 3 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
tarragon leaves
dried |
|
| 1.2E+2 | ml |
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
