Seafood Stuffed Fish Fillets

Jan 31, 2021

2 min read

Tender, Buttery Fish over scrumptious Crab Stuffing. What could be better? I have leftovers for lunch, thank goodness. Quick to prepare and out of this world delicious! Any kind of Fish Fillet should work just fine. Pictured, you’ll see Flounder and Haddock.

INGREDIENTS: YIELDS 4-6 SERVINGS

1 ½ – 2 lbs Fish Fillets

4 – 5 TBSP Butter, divided

2 Mini Sweet Peppers, chopped

1 small Onion, chopped (about ½ cup)

1 rib Celery, chopped

2 cloves Garlic, chopped

1 ¾ cups Stuffing mix (I use Pepperidge Farm)

1 ½ cups crumbled Corn Bread or Corn Muffins

¾ can Chicken Broth

Two 6 oz cans Crab Meat, drained

Seasonings: ½ tsp Old Bay, Parsley, Salt, Pepper, Garlic Powder, Onion Powder, Paprika

PREPARATION:

Melt 2 TBSP Butter in a small skillet over medium/low heat. Add Peppers, Onion, Celery, Garlic. Cook about 5 minutes. Set aside.

In a medium bowl add Stuffing Mix, crumbled Corn bread, and drained Crab Meat. Stir well. Add about ½ tsp each of Old Bay, Parsley, Salt, Pepper, Garlic Powder, and Onion Powder. Mix again. Add the undrained cooked Vegetables and mix again. Start with about half a can of Chicken Broth. I used ¾ of the can. *

Butter a baking dish (I used an 11 x 8) and spread the Stuffing evenly in the bottom. Lay the Fillets in a single layer on top of the Stuffing. Drizzle a little melted Butter on top of the Fish and season with Parsley, Salt, Pepper, Garlic Powder, Onion Powder, and Paprika.

Bake uncovered at 375°F for 30 – 40 minutes depending on how thick the Fillets are. The Fish will be flaky when it’s fully cooked.

*You want the Stuffing to be very moist, but not soaked. Some of the moisture evaporates as it bakes. Feel free to add extra Stuffing mix and Corn Bread if you’re feeding more people. Just add more Chicken Broth. This is not at all a fussy recipe.

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