Side Dishesbonappetit4.0
Stuffing-Crusted Fish
This 25-minute meal uses up that leftover box of stuffing mix to make a succulent, buttery, golden-crusted fish dish.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Place a rack in upper third of oven and preheat to 400°. Whisk 2 garlic cloves, finely chopped, 1 Tbsp. plus 1½ tsp. Dijon mustard, ½ tsp. honey, and ½ tsp. Worcestershire sauce in a small bowl. Set mustard sauce aside.
. plus 1½ tsp. Dijon mustard1 Tbsp
2
Place 1 cup boxed savory herb stuffing mix in a large resealable plastic bag and seal, pressing out air. Crush to coarse crumbs with a meat mallet or rolling pin. Transfer to a medium bowl and add zest of ½ lemon, 1 oz. Parmesan, finely grated (about ½ cup), and 2 Tbsp. finely chopped parsley; mix to combine. Drizzle 3 Tbsp. unsalted butter, melted, over; mix until crumbs are coated.
boxed savory herb stuffing mix1 cupZest of ½ lemon. Parmesan, finely grated (about ½ cup)1 oz. finely chopped parsley2 Tbsp. unsalted butter, melted, divided4 Tbsp
3
Pat four 5-oz. skinless white fish fillets (such as halibut or sea bass) dry with paper towels and place on a large rimmed baking sheet. Brush on both sides with reserved mustard sauce. Working one at a time, dredge fillets in stuffing mixture, then return to baking sheet. Sprinkle any remaining stuffing mixture over fillets, pressing to adhere.
5-oz. skinless white fish fillets (such as halibut or sea bass)4
4
Bake fish until crust is golden brown and crisp and flesh is firm when gently pressed, 12–⏱️ 15 minutes.
5
Meanwhile, toss 8 oz. spring greens salad mix or baby kale with 1 Tbsp. extra-virgin olive oil and 1 Tbsp. fresh lemon juice in a medium bowl. Season with kosher salt.
. spring greens salad mix or baby kale8 oz. extra-virgin olive oil1 Tbsp. fresh lemon juice1 TbspKosher salt
6
Using a fish spatula, gently transfer fillets to plates and drizzle remaining 1 Tbsp. unsalted butter, melted, over. Arrange salad alongside. Serve with lemon wedges.
. unsalted butter, melted, divided4 TbspLemon wedges (for serving)
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