baked stuffed fish, mark

Name: Baked Stuffed Fish, Mark
Yield: 8
Cuisine: American
Ingredients: 7 pound(s) whole fish, salmon, whitefish, pike; 2 tablespoon(s) vegetable oil; 2 tablespoon(s) parsley, chopped; 2 tablespoon(s) celery, chopped; 1 medium white onion, chopped; 2 cup(s) breadcrumbs; 2 eggs, beaten; salt and pepper to taste

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Recipe by

Megan Stewart

@GSMegan

Middletown, OH

This is one of Mark's family recipes!

yield 8 serving(s)

method Bake

Ingredients For baked stuffed fish, mark

7 lb

whole fish, salmon, whitefish, pike
2 Tbsp

vegetable oil
2 Tbsp

parsley, chopped
2 Tbsp

celery, chopped
1 md

white onion, chopped
2 c

breadcrumbs
2

eggs, beaten
salt and pepper to taste

How To Make baked stuffed fish, mark

1
Scale and clean fish. Wash well and remove fins. Head and tail may be removed or left on as desired. Pat dry. Make dressing: Saute onion and celery (if used). These have been finely chopped. Add remaining ingredients. Fill boddy cavity loosely with dressing. Dot fish with margarine. Cover lossely with foil. Bake at 375F for 45 - 60 minutes (until fish flakes when fork is put in the thickest part). Do not over cook. Serve on large tray. Garnish with parsley and lemon slices
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baked stuffed fish, mark

Ingredients For baked stuffed fish, mark

How To Make baked stuffed fish, mark

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