Baked Fish Fillets with Shrimp Stuffing
This is a quick, easy, healthy and delicious main dish for a family meal, special occasion or entertaining. You can use the same stuffing for rolled fish fillets, as in the crab stuffed fish in the similar and related recipes links. The recipe can be made in any amount needed.
- 2 teaspoons canola or olive oil
- 1 cup finely chopped onions
- 1/2 pound small raw shrimp, peeled, deveined and very finely chopped
- 2 cups fine fresh bread crumbs
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- Salt and pepper to taste
- 1 teaspoon fresh lemon juice
- 2 tablespoons dry sherry
- 2 tablespoons melted butter, preferably unsalted
- 4 firm, white-fleshed fish fillets, each about 6 ounces and 3/4-inch thick
- 4 lemon wedges
Preheat oven to 375° F. Heat a small skillet over medium-high heat. Add the oil, then the onions and sauté until softened, about 10 minutes. Remove from heat and let cool slightly. Mix together the shrimp, breadcrumbs, onions, marjoram, thyme, parsley salt and pepper. Add the lemon juice, sherry and 1 tablespoon of the melted butter, or just enough to moisten the mixture. Combine very well.
Lightly butter or spray a 13x9x2-inch broiler-proof pan. Place the fillets in the pan in one layer. Divide the stuffing evenly on top of each fillet. Press down lightly to make sure the stuffing will stick to the fish. Drizzle the remaining tablespoon of melted butter over the top. Bake about 15 minutes, or until fish flakes easily with a fork. Place under a hot broiler and broil until the stuffing is lightly browned, about 5 minutes. Serve immediately, garnished lemon wedges.
Note: If you are peeling the shrimp and have a little extra time, cook the peels in water with a bay leaf and lemon slice for about 10 minutes, then strain, cool and freeze for a future sauce, chowder or poaching liquid.