Main Dishes, Rice Dishes, Seafood

Rice Baked Stuffed Fish

  • 1 3 to 4 pound Whole fish, pike, perch or whitefish
  • 1/4 cup Butter or margarine
  • 2 tablespoons Minced onions
  • 1/4 cup Dry bread crumbs
  • 1 1/2 cups Cooked rice
  • ~ Salt & pepper
  • ~ Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Dill weed or seed
  • 1 tablespoon Minced parsley
  • 1 tablespoon Lemon juice
  • 1/4 cup Melted butter or margarine
  • 2 slices Lemon, cut in half

    • Clean and bone fish. Preheat oven to 350º. Grease shallow baking pan. Melt 1/4cup butter or margarine in skillet. Cook onion until tender. Remove from heat. Add crumbs, rice, 1/2 teaspoon salt, 1/8teaspoon pepper, 1/4 teaspoon paprika, basil, dill weed, parsley and lemon juice, toss lightly until mixed.

    Fill cavitylightly with stuffing and fasten with skewers and string. Spread half of the melted butter or margarine over entire fish. Sprinkle with 1 teaspoon salt and 1/4teaspoon pepper.

    Place half slices of lemon in center of prepared pan. Place fish on lemon slices; sprinkle with 1/8 teaspoon paprika. Bake 45 minutes or untilfish flakes easily when tested with a fork. Baste frequently with melted butterduring the last 15 minutes. Serve on heated platter; garnish with addition lemon slices and parsley. Cut into individual servings.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!