These fish stuffing recipes can be used to stuff whole fish before baking.
Any fish round about 12 oz to 1lb (375-450g) are suitable.
Make your breadcrumbs by either tearing up bread and putting it in a processor/liquidiser or grate it.
always make stuffing – I haven’t bought a packet since 1978 when I got
my first blender – the taste is far superior to packets, less synthetic
tasting and considerably cheaper I think.
I find that the bought stuffing, no matter what you do to it, is always dry and ‘sharp’ in texture – this homemade stuffing absorbs the juices and is lovely and moist.
Watch this demonstration of how to make Baked Stuffed Trout – the recipe is simple:
- 1 cup/4 ounces/100g breadcrumbs
- 1 stick/2 ounces/50g butter
- fresh chopped parsley – handful or so
- 1 lemon – half zest and juice, half sliced
- 1 egg – beaten
- salt and pepper
- olive oil to brush fish
- 1 trout – gutted, cleaned and scaled
Make the stuffing by melting the butter and mixing the ingredients together.
Put trout into foil and brush the skin with oil.
Bake in preheated 350F, 180C or Gas Mark 4 oven for 30 minutes until the flesh is firm to the touch.
1 tbspn olive oil
1 onion – peeled and finely chopped
4 oz (100g) fresh breadcrumbs
handful chopped corainder
1 egg – beaten
4 mackerel – cleaned
Heat the oven to gas mark 5 (190C or 375F)
Heat the oil in a pan and soften the onion.
In a bowl, combine the onion, breadcrumbs and coriander – mix well and then stir in the egg.
The mixture should be sticky.
Open the mackerel and divide the mixture equally between them.
Close them – they should be OK – the filling will spill a little, but that makes it nice and crispy.
Lay them in a greased dish, sprinkle lemon juice and a few twists of black pepper and bake in the oven for 30 minutes or so.
Fish Stuffing Recipes – variations
When I use larger leaved herbs, I tend to add them to the blender at the same time as I process the bread – it gets a really fine chop and mixes it all together at the same time.
To the basic onion/breadcrumb/egg mix, you can add:-
a few sage leaves
handfull of chopped parsley
few sprigs of dill
a couple of sprigs of thyme
a couple of sprigs of rosemary
You could also use dried herbs in this recipe.
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By Liz Alderson, Mar 30, 2016
This easy Stuffed Mackerel recipe can be used to stuff whole fish before baking.
Prep Time: 5 minutes
Cook time: 30 minutes
Main Ingredient: mackerel