Stuffed Rockfish

Main Courses > Seafood/Fish

2 whole rockfish fillets with skin still intact totaling about 4 pounds
1/4 cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
1/2 tsp. dried sage
1/2 tsp. dry mustard
1/4 cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste

Place butter in a skillet and melt. Saute onion and celery until tender. Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and salt and pepper and mix well. Add onion and celery and mix well. Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the fillet and place remaining fillet on top skin side up. Bake at 350 for about 40 minutes. If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.


The Skinny: Use your favorite egg substitute.