Seafood Stuffed Fish

Name: Seafood Stuffed Fish
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 servings
Ingredients: .50 pound shrimp ((fresh or frozen, thawed and deveined)); .50 pound scallops ((fresh or frozen, thawed, rinsed and dried)); 3 tablespoons butter ((melted)); .50 cup breadcrumbs; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 tablespoon dried parsley; .25 cup parmesan cheese; .50 teaspoon salt; 3 tablespoons butter; .75 pound cod ((cut into 3 pieces)(Use as much fish as you like, you don't have to double the stuffing or sauce)); 1 tablespoon butter; 1 tablespoon flour; 3/4 cup chicken broth; .50 teaspoon garlic powder; .50 teaspoon onion powder; .50 cup sour cream; .50 lemon ((juice of 1/2 lemon)); .50 teaspoon dill weed ((dried)); paprika

Last updated on January 21, 2020. Originally posted on April 15, 2019 By Elaine 38 Comments

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This seafood stuffed fish recipe is so delicious that I make it at least twice a month! Two things that makes this dish stand out are the stuffing, which is a mixture of scallops and shrimp, and the sour cream sauce.

We all know that most white fish has a milder flavor than robust fish like salmon and tuna. So, what makes white fish dishes scrumptious is either how you cook them or what you cook them with. Well, you are in for a treat with this recipe. The stuffing and the sauce are so flavorful they elevate white fish to the next level.

I got the idea to make this seafood stuffed fish after eating something similar at a restaurant. It was scrumptious! But the one thing I didn’t like was that the stuffing was on the sweet side. Why do people add sugar to dishes when there is no need for it? Especially something like seafood. I say, keep the sweetener for desserts.

There, I’m off my soapbox.

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Helpful tips

You will have leftover stuffing and sour cream sauce after stuffing the fish, so if you are cooking for more than three people, you do NOT have to double those ingredients. Just add more fish.
The stuffing freezes well. Here is an idea of what you can do with the extra: stuff mushrooms.
You can use any white fish for this recipe, but I prefer and recommend cod or haddock.
I buy a big fillet and cut it into smaller pieces for easier rolling/folding.
Place the stuffing on the fatter end of the fish and roll/fold towards the tapered end. Make sure to tuck any pieces of stuffing that falls out.
The stuffing can be a combination of any sea foods but I prefer shrimp and scallops; with shrimp and crab meat a close second.
I usually use frozen shrimp and scallops but fresh work just as well.
To quick thaw scallops: Make sure the scallops are in an airtight bag (I use the bag they come in) and place the bag in a bowl of cold water. I put something heavy on the bag to keep it submerged. It takes around 10 minutes to fully thaw them.
To quick thaw shrimp: Put a colander in the sink and place the shrimp into it. Periodically run cold water over the shrimp and use your hands to separate each one from the other as you run the water. It takes 5 – 10 minutes for them to completely thaw.
Remove the shells and tails from the shrimp and make sure you devein them.

How to make seafood stuffed fish

Pre-step

Defrost the scallops and shrimp if they aren’t already thawed and place the shrimp in the fridge for later. See the tips above to see how I do a quick defrost. I also take the time to make the sour cream sauce. You can see the recipe in the recipe card below.

Preheat the oven to 400 degrees Fahrenheit.

Step one

Get a bowl and put the breadcrumbs, parmesan cheese, garlic powder, onion powder, parsley and salt. (A)

Step two

Take a spatula and mix the dry ingredients until they are thoroughly incorporated. (B)

Step three

Rinse and dry the scallops after they are defrosted and place them in a baking dish. (C)

Step four

Melt 3 tablespoons of butter and pour it over the scallops. (D)

Step five

Pour the breadcrumb mixture over the scallops. (E)

Step six

Mix the scallops with the breadcrumbs until they are all coated. (F) Cover and place in the oven and bake for 10 minutes.

Step seven

Uncover and add 3 tablespoons of butter. (G)

Step eight

Add shrimp and use a spatula to mix it all together. (H) Cover and bake for another 10 minutes. Lower the oven temperature to 375 F.

Use a spatula to mix the ingredients. (I)

Step nine

Dump the stuffing out on a cutting board. (J) And use a chefs knife to cut up the seafood. I do leave some chunks and I encourage you to as well. (K) Return the seafood stuffing to the baking dish.

Step ten

Cut the white fish (in my case, cod) in pieces. I had a .75 pound piece that I cut in 3 pieces.

Step eleven

Spoon the seafood stuffing on the fatter end of the fish. Be generous. (L)

Step twelve

Fold the white fish over and secure it with a toothpick and place on a medium jellyroll pan. (M)

Step thirteen

Ladle sour cream sauce on the fish and sprinkle paprika on top. (N)

Bake for 15 – 20 minutes. It will depend on how thick your piece of fish is. Mine took 20 minutes.

This is what the fish and sauce look like out of the oven.

You can serve it like that or, as I like to do, add more sauce.

Let’s eat some.

I hope you enjoyed this seafood stuffed fish recipe. It truly is a stellar recipe and so delicious!

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And as always, may all your dishes be delish!

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