Stuffed Fish En Papillote
published by mdkshareef on Oct 5, 2011
Stuffed Fish en Papillote is hot recipe.
Ingredients:
4 pound striped bass, pike or white fish
¾ tbsp freshly ground black pepper
3 tbsp special margarine
½ chopped onions
1-½ tbsp salt
¼ cup chopped celery
¼ cup chopped green peppers
¼ cup chopped mushrooms
1 cup fine bread crumbs
½ tbsp thyme
¼ cup chopped toasted almonds
2 tbsp dry white wine
Procedure:
Have the fish split and boned. Wash and dry; rub inside and out with 1 tbsp salt and ½ tbsp pepper.
Melt half the margarine in a skillet; sauté the onions, celery, green peppers and mushrooms 10 minutes. Mix in the bread crumbs, thyme, almonds and the remaining salt and pepper. Stuff the fish; close the opening with skewers or tie with string.
Cut a piece of aluminum foil large enough to cover the fish completely. Melt the remaining margarine and brush the foil with a little of it. Place the fish in the centre and bring up the foil. Sprinkle the fish with the wine and the remaining margarine. Overlap the fish with the foil and fold ends. Place on a baking sheet. Bake in a 400 degrees oven 30 minutes. Open the foil and fold it back. Bake 20 minutes longer or until fish flakes easily when tested with a fork. Baste one or twice.
Serves 6.
Per serving (with bass or white fish)
Calories 390
Saturated fat 2.4 gram
Polyunsaturated fat 6.2 gram
Total fat 14.8 grams
Per serving (with pike)
Calories 380
Saturated fat 1.8 gram
Polyunsaturated fat 3.7 gram
Total fat 11.3 grams
Reference:
The Low Salt, Low Cholesterol Cookbook
Myra Waldo
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# 1 by lovinglyoursjuny
October 5th, 2011 at 8:58 pm #
I would try this recipe ..thanks for sharing