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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 1/2 to 2 lbs fish fillets
salt
3 tbsp finely chopped onion
1/2 cup finely chopped celery
6 tbsp melted butter
1 tsp salt
1/8 tsp ground pepper
1 tsp dried leaf sage, crumbled
4 cups dry bread, cut or torn into 1/4-inch pieces
butter
chopped parsley
lemon wedges, optional
Cut fish into strips. Line well-greased muffin tins with fish strips; sprinkle with salt. In a small skillet, saute onion and celery in butter until just tender. Combine vegetable butter mixture with 1 tsp salt, pepper, sage, and bread cubes.
Add a little hot water if stuffing seems too dry. Dot the top of each stuffing center with a little butter then sprinkle with chopped parsley. Bake at 350°for 30 minutes, or until fish flakes easily with a fork. Serve with lemon wedges, if desired. Serves 6.
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BAKED STUFFED FISH
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 1/2 to 2 lbs fish fillets
salt
3 tbsp finely chopped onion
1/2 cup finely chopped celery
6 tbsp melted butter
1 tsp salt
1/8 tsp ground pepper
1 tsp dried leaf sage, crumbled
4 cups dry bread, cut or torn into 1/4-inch pieces
butter
chopped parsley
lemon wedges, optional
Cut fish into strips. Line well-greased muffin tins with fish strips; sprinkle with salt. In a small skillet, saute onion and celery in butter until just tender. Combine vegetable butter mixture with 1 tsp salt, pepper, sage, and bread cubes.
Add a little hot water if stuffing seems too dry. Dot the top of each stuffing center with a little butter then sprinkle with chopped parsley. Bake at 350°for 30 minutes, or until fish flakes easily with a fork. Serve with lemon wedges, if desired. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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