Stuffed Rockfish
Ingredients
- 2 whole rockfish fillets with skin still intact totaling about 4 pounds
- One quarter cup butter
- 1 small onion, (chopped)
- 3 stalks celery, (chopped)
- 2 eggs, (beaten)
- One half tsp. dried sage
- One half tsp. dry mustard
- One half cup fresh parsley, (chopped)
- 2 cups plain bread crumbs
- Salt and pepper to taste
Instructions
- Place butter in a skillet and melt
- Saute onion and celery until tender
- Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and salt and pepper and mix well
- Add onion and celery and mix well
- Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish
- Spread stuffing mixture on the fillet and place remaining fillet on top skin side up
- Bake at 350 for about 40 minutes
- If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder
Notes
Use your favorite egg substitute