This baked crammed fish can be made with any thin fish fillets. Sole and flounder are tremendous picks, and tilapia can paintings as well. The fish is uniquely baked in muffin cups with the stuffing in the middle.
The stuffing is a mixture of fresh breadcrumbs, sage, and chopped celery.
- 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
Steps to Make It
- Gather the ingredients.
- Preheat 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 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.