Baked Stuffed Fish Fillets2013-04-03
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 60m
This information is per serving.
Calories from Fat52
Serving Size:1 stuffed fish
Fish is a regular source of protein for millions of Italians living along the coast of the Italian peninsula. Baked Stuffed Fish Fillets is an elegant recipe takes only minutes to prepare an you won’t find on the menu at most Italian-American restaurants.
Nutrition value is based on 5 ounce tilapia fillets and will vary depending on the type and size fish fillets used.
- If you do not have or like capers, you can omit them.
- Chicken, seafood, or vegetable broth can be used instead of wine.
- 4 white fish fillets (about 5 oz. each and 1/4 inch thick)
- 2 slices (60 g) Italian or French Bread
- 1 large egg
- 2 tablespoons (30 ml) Pecorino Romano or Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon (15ml) fresh Italian parsley, minced
- 1 tablespoon (15ml) capers, rinsed and drained (optional)
- 1 stack/rib celery, finely chopped
- 1/2 teaspoon (2.5 ml) kosher salt
- Fresh ground black pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 cup (240 ml) dry white wine
Method of Preparation
Preheat oven to 375ºF (190ºC).
Soak bread slices in water for a few seconds and squeeze out excess water.
In a small bowl combine the bread, egg, 1 tablespoon cheese, garlic, parsley, capers, salt, pepper, and celery.
Place 1/4 of the stuffing mixture on each fillet. Roll and secure with toothpicks or cotton thread.
Place the stuffed fish in a baking dish just large enough to hold the fish and wine. Drizzle with olive oil and sprinkle with the remaining cheese. Add the wine.
Bake, uncovered, 35 to 40 minutes or until the fish is cooked through and flakes easily using a fork.
Cool 10 minutes and serve.