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Whole Fish with Stuffings

Small flat fish are ideal for serving whole with a stuffing.
Choose plaice, dabs, lemon sole, white sole or megrim.
Allow one fish per person.

Tomato, Onion and Herb
Mix together finely chopped tomatoes, onion and thyme (or herb of your choice).Season.

Courgette, Ham and Dill
Mix together finely diced courgette, cooked ham and dill (or herb of your choice) and seasoning.

Mushroom, Onion, Brown Crumbs
Mix together sliced mushrooms, chopped onion, parsley and brown bread crumbs. Bind with a little melted butter.

To prepare the fish

Using a sharp knife remove the head
Cut from top to tail of the fish in as far as the bone
Now cut towards each side to make a pocket
Fill the pocket with the stuffing of your choice
Brush with melted butter
Cook the fish in a moderate oven 190C/350F/Gas 5 for 12-15 minutes
Serve with finely chopped herbs

Suitable for microwave cooking
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