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Whole Fish with Stuffings By:contributor Ingredients Small flat fish are ideal for serving whole with a stuffing. Choose plaice, dabs, lemon sole, white sole or megrim. Allow one fish per person. Stuffings Tomato, Onion and Herb Mix together finely chopped tomatoes, onion and thyme (or herb of your choice).Season. Courgette, Ham and Dill Mix together finely diced courgette, cooked ham and dill (or herb of your choice) and seasoning. Mushroom, Onion, Brown Crumbs Mix together sliced mushrooms, chopped onion, parsley and brown bread crumbs. Bind with a little melted butter. Method To prepare the fish Using a sharp knife remove the head Cut from top to tail of the fish in as far as the bone Now cut towards each side to make a pocket Fill the pocket with the stuffing of your choice Brush with melted butter Cook the fish in a moderate oven 190°C/350°F/Gas 5 for 12-15 minutes Serve with finely chopped herbs Suitable for microwave cooking |
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