|Nutritional Guidelines (per serving)|
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 bread crumbs, sage, and chopped celery. 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.
- 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: chopped parsley
- Optional: lemon wedges
Heat the oven to 350 F.
Cut the fish into strips.
Generously grease a muffin tin.
Line the prepared muffin cups with fish strips; sprinkle lightly with salt.
In a small skillet, saute onion and celery in butter until just tender. Combine the vegetable and butter mixture with 1 teaspoon salt, ground black pepper, sage, and bread cubes. Add a little hot water if stuffing seems too dry.
Spoon stuffing into each fish-lined muffin cup.
Dot the top of each stuffing center with about 1/2 teaspoon of butter then sprinkle with chopped parsley.
Bake in the preheated oven for 30 minutes, or until fish flakes easily with a fork.
Serve with lemon wedges, if desired.