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Baked Stuffed Fish

ID: 538 Seafood

Yield/Servings: 6 servings

Ingredients:

1 - 3 to 3 1/2 lb. fish
Salt, pepper, dry mustard

Instructions:
Clean and wash large fish. (If head is retained, remove eyes after cooking. Tail should be wrapped in paper to prevent burning). Sprinkle fish inside and out with seasonings. Fill with stuffing, skewer or sew cut edges together. Cut gashes on each side across the fish and brush with butter, or other fat. Grease baking sheet, place fish on it. Bake in moderate oven, 375 degrees, allowing 15 minutes per pound, or until flesh can be easily separated from bones. If necessary, baste fish occasionally. Remove to serving platter, garnish with parsley and lemon sections.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Baked Stuffed Fish
ID: 538 Seafood
	Yield/Servings: 6 servings

Ingredients:
1 - 3 to 3 1/2 lb. fish Salt, pepper, dry mustard

Instructions: Clean and wash large fish. (If head is retained, remove eyes after cooking. Tail should be wrapped in paper to prevent burning). Sprinkle fish inside and out with seasonings. Fill with stuffing, skewer or sew cut edges together. Cut gashes on each side across the fish and brush with butter, or other fat. Grease baking sheet, place fish on it. Bake in moderate oven, 375 degrees, allowing 15 minutes per pound, or until flesh can be easily separated from bones. If necessary, baste fish occasionally. Remove to serving platter, garnish with parsley and lemon sections.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.