Baked Stuffed Fish Recipe

You will need :-

8 to 10 pound fish (salmon, cod, snapper or lake trout), cleaned

Salt & pepper

Garden Vegetable Stuffing

Salad oil

1/2 cup butter or margarine, melted

1/4 cup lemon juice

Heat oven to 350°. Wash fish quickly in cold water and pat dry. Rub cavity with salt and pepper; stuff with Garden Vegetable Stuffing. Close opening with skewers and lace with string. (If you have extra stuffing, place in baking dish; cover and place in oven 20 minutes before serving.)

Brush fish with salad oil; place in open shallow roasting pan. Bake about 1 1/2 hours or until fish flakes easily with fork, basting occasionally with mixture of butter and lemon juice during baking.

Serves 10 - 12.

Garden Vegetable Stuffing

2 medium onions, chopped (about 1 cup)

1/4 cup butter or margarine

2 cups dry bread cubes

1 cup coarsely shredded carrot

1 cup cut-up fresh mushrooms

1/2 cup snipped parsley

1 1/2 tablespoons lemon juice

1 egg

1 clove garlic, minced

2 teaspoons salt

1/4 teaspoon each marjoram and pepper

Cook and stir onion in butter until onion is tender. Lightly mix in remaining ingredients.