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Mama’s Stuffed Fish With Oyster Dressing » Simple and Healthy Recipe! ✅

A single mom with a flair for the dramatic, my mom specializes in quick and easy dishes with great presentation. Stuffed whole fish is easy to prepare and looks great on a plate. You can do this with small fish for individual servings, medium fish for small gatherings, or large fish for parties. For the holidays, my mother stuffs a large fish with oyster sauce. She travels well and surprises the crowd. Leftovers are a pleasant surprise. – Alessio Antonio

ingredients
  • 8 tablespoons unsalted butter, plus more to grease the pan

  • 1 pound day-old whole grain bread, cut into 1-inch cubes

  • 1 medium white onion, diced

  • 2 garlic cloves, finely minced

  • 2 pints oysters, freshly shucked, drained and coarsely chopped (Note: reserve oyster schnapps)

  • 1 lemon, squeezed

  • 1/4 cup fresh flat-leaf parsley, finely chopped

  • 1 pinch salt and freshly ground pepper, plus more to taste

  • 3 pounds mango or pink snapper, but any large fish will do. The fish must be fresh and whole. Let it be gutted and scaled to market.

  • 2 squirts of olive oil

Indications
  1. Heat oven to 350°F.

  2. Melt 8 tablespoons of butter in a large skillet over medium heat. Add the onion and saute for 4 minutes. Then add minced garlic and sauté another 2 minutes, or until onion is translucent. Let cool to room temperature.

  3. In a large bowl, toss the onion-garlic mixture with the oysters, lemon, parsley, salt, and pepper. Add the dry bread and mix until completely covered. Stir in reserved oyster schnapps until mixture is saturated, but not soaking. (If you run out of oyster schnapps, you can add chicken broth or water as needed.) At this point taste the mixture and add lemon, salt and/or pepper as needed.

  4. Line a rimmed baking sheet or baking sheet large enough to hold your fish with parchment. This will prevent the fish from sticking and will make it easier for it to slide around on a plate. Coat the inside and outside of the fish with olive oil, salt and pepper.

  5. Stuff fish with an even thickness of stuffing (2 to 3 inches thick). Cover the top of the filling with the lemon slices.

  6. Bake at 180 degrees until the fish is crispy. Start checking it after about 20 minutes. If it’s not ready, keep checking every 5 minutes until it’s ready. Let rest for about 20 minutes before serving.

  7. If you end up with extra stuffing, good luck! You can dress up. Choose a pan size that holds the extra stuffing about 2 inches thick.

  8. Grease the mold, fill with the filling and bake at 180 degrees until the surface is golden.

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