Baked Stuffed Fish Fillet

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/13/20
Baked Stuffed Fish Fillet

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
280 Calories
19g Fat
6g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 115mg 38%
Sodium 586mg 25%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Protein 21g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This baked stuffed fish may be made with any thin fish fillets. Sole and flounder are excellent choices, and tilapia can work as well. The fish is uniquely baked in muffin cups with the stuffing in the center.

The stuffing is a combination of fresh breadcrumbs, sage, and chopped celery.

Ingredients

  • 1 1/2 to 2 pounds fish fillets (thin, such as flounder, sole, or tilapia)
  • Salt (to taste, for fish)
  • 3 tablespoons onion (finely chopped)
  • 1/2 cup celery (finely chopped)
  • 6 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sage (dried leaf, crumbled)
  • 4 cups bread (dry, cut, or torn into 1/4-inch pieces)
  • 6 teaspoons butter
  • Garnish: parsley (chopped)
  • Optional: lemon wedges

Steps to Make It

  1. Gather the ingredients.

    Baked Stuffed Fish Fillet ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 350 F. Cut the fish into strips.

    Cut the fish into strips

    The Spruce / Cara Cormack

  3. Generously grease a muffin tin.

    buttered muffin tins

    The Spruce / Cara Cormack

  4. Line the prepared muffin cups with fish strips.

    Line the prepared muffin cups with fish strips

    The Spruce / Cara Cormack

  5. Sprinkle lightly with salt.

    sprinkle the fish with salt

    The Spruce / Cara Cormack

  6. In a small skillet, saute onion and celery in butter until just tender.

    In a small skillet, saute onion and celery in butter

    The Spruce / Cara Cormack

  7. Combine the vegetable and butter mixture with salt, ground black pepper, sage, and bread cubes. Add a little hot water if stuffing seems too dry.

    Combine the vegetable and butter mixture with salt, ground black pepper, sage, and bread cubes

    The Spruce / Cara Cormack

  8. Spoon stuffing into each fish-lined muffin cup.

    Spoon stuffing into each fish-lined muffin cup

    The Spruce / Cara Cormack

  9. Dot the top of each stuffing center with about 1/2 teaspoon of butter.

    Dot the top of each stuffing center with butter

    The Spruce / Cara Cormack

  10. Sprinkle with chopped parsley.

    Sprinkle the stuffing in the muffin tins with chopped parsley

    The Spruce / Cara Cormack

  11. Bake in the preheated oven for 30 minutes, or until fish flakes easily with a fork.

    Baked Stuffed Fish Fillet in muffin tins

    The Spruce / Cara Cormack

  12. Serve with lemon wedges, if desired. Enjoy!

    Baked Stuffed Fish Fillet on a plate

    The Spruce / Cara Cormack

Tip

Recipe Variations

  • Add some crab meat, chopped shrimp, or mushrooms to the stuffing if you'd like, or mix in about 1/4 cup of Parmesan cheese.