How To make Fish Fillets with Stuffing
2 tablespoons Butter or margarine
melted
1/3 cup Chicken broth
1/2 cup Onion :
finely chopped
1/2 cup Carrots finely chopped
1/2 cup Fresh mushrooms :
chopped
1/4 cup Fresh parsley minced
1/2 cup Dry bread crumbs
1 Egg :
beaten
1 tablespoon Lemon juice
1 teaspoon Salt
1/8 teaspoon Pepper
3 pounds Fish fillets
Paprika
first 11 ingredients and mix well. In a greased 9 x 13 microwave safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook on high for 15 to 16 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.
Source: Taste of Home Magazine: June/July 1995.
How To make Fish Fillets with Stuffing's Videos
Baked Fish Fillets cups
Fish Fillet Cups
How to to turn an ordinary fish into an exciting fish fillet cup. A great recipe for fish cups that are stuffed with awesome ingredients that serve well in parties and weddings and any occasion. Follow this easy recipe and enjoy
Baked Fish Fillets cups
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Baked Stuffed White Fish Fillets (Med Diet Episode 84)
Ingredients and method for making a simple recipe for preparing thin white fish fillets for a casual or formal dinner. Healthy alternative to stuffed poultry.
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DELICIOUS Stuffed Basa Fillets - Baked to perfection
A delectable entree consisting of succulent crab and Italian seasoning, gourmet has never been so easy. Nonna shares some tips and tricks to ensure you are the star of the show at your next dinner party, or simple family time meal made into a decadent experience. Basa fillets are tasty on its own, now taken to the next level – baked and healthy – mangia!
INGREDIENTS
basa fish fillets – 3 (will make 6 portions)
eggs – 2
romano cheese – ½ cup
Italian parsley – ½ cup chopped
garlic – 1 clove, finely chopped
crab meat – 1 cup, chopped
panko crumbs – 1 cup
olive oil – for drizzle
DIRECTIONS
Prepare the stuffing: In a bowl add 1 cup of crab meat, 1 egg, ½ cup of romano cheese, ½ cup of Italian parsley and 1 finely chopped garlic clove – place mixture aside
Prepare your egg wash; beat one egg
Prepare the fillets; cut each fillet in half. Slice the fillets in various directions to complete flat and spread the fillet. Spread the stuffing across each fillet. Roll the fillet (watch Nonna for some good technique) and pierce the roll with a toothpick (leave the toothpick in until ready to eat). Dip the entire roll in the egg wash, then roll in the panko crumps. Place the completed roll in a parchment lined deep baking dish/pan. Drizzle each roll lightly with olive oil. In a preheated oven, bake the stuffed basa fillets at 400 degrees for 30 minutes.
Mangia! (don’t forget to remove the toothpicks!)
MUSIC
Sardana Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Snare Bounce Polka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Meatball Parade Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Baked Stuffed Fish Fillet With Crabmeat recipe
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Stuffed Baked Fish with Cheesy Shrimp & Lump Crabmeat
My Instagram/Facebook: @nellyskreations
Makes about 8-12 fish : tilapia/catfish
For filling:
2 cups lump crab meat
1/2 pound raw shrimp
1 tbsp Cajun seasoning
1 tbsp Onion powder
1 tbsp Garlic powder
1/4 tsp Salt
1 tsp black pepper
1/2 tsp ground cumin
1 tsp paprika
2 tbsp fresh parsley
Juice of 1/2 a lemon
1 egg
1/2 cup breadcrumb
3 tbsp cream cheese
1/2 cup-1 cup shredded Mexican blend cheese (or cheese of your choice)
Butter