|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*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.|
This baked stuffed fish may be made with any mild, white, and 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.
Serve this baked fish with your favorite sides, such as steamed vegetables, rice pilaf, french fries, or a tossed salad. Some homemade cornbread would be a good addition to the meal also, along with coleslaw. It's a great make-ahead dish and it freezes well, too.
1 1/2 to 2 pounds thin fish fillets, such as flounder, sole, or tilapia
1 teaspoon kosher salt, plus more to taste
3 tablespoons finely chopped onion
1/2 cup finely chopped celery
6 tablespoons butter, melted
1/8 teaspoon freshly ground black pepper
1 teaspoon dried sage, crumbled
4 cups dry bread, cut or torn into 1/4-inch pieces
6 teaspoons butter
Chopped parsley, for garnish
Lemon wedges, optional
Gather the ingredients.
Preheat the oven to 350 F. Cut fish into strips.
Generously grease a muffin tin.
Line prepared muffin cups with fish strips.
Sprinkle lightly with salt.
In a small skillet, sauté onion and celery in butter until just tender.
Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. 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.
Sprinkle with chopped parsley.
Bake for 30 minutes, or until fish flakes easily with a fork.
Serve with lemon wedges, if desired.
- Make up some homemade tartar sauce to enjoy with your fish.
- Add some crabmeat, chopped shrimp, or mushrooms to the stuffing if you'd like, or mix in about 1/4 cup of grated Parmesan cheese.
How to Store and Freeze Baked Stuffed Fish
This dish will keep for two to three days in the refrigerator as long as it's in a sealed container. If you'd like to freeze it, wrap each stuffed fish individually and then transfer it to a zip-close bag to freeze. Defrost, wrapped in foil, in a 350 F oven until completely hot.