Seafood Stuffed Fish

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.

Tips on making this stuffed fish:

• 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!

Other popular seafood recipes on Dishes Delish:

• Scallop stuffed mushrooms
• Bacon wrapped scallops
• Coconut shrimp

And as always, may all your dishes be delish!

If you’ve tried this Seafood Stuffed Fish recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

5 from 7 votes

Print

Seafood Stuffed Fish

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

The secret to this delicious recipe is the glorious seafood stuffing and the scrumptious sauce!

Course: Dinner

Cuisine: Seafood

Keyword: how to cook white fish, seafood stuffed fish, Stuffed white fish

Servings: 3 servings

Calories: 305 kcal

Author: Elaine Benoit

Ingredients

Shrimp and Scallop Stuffing

• .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

Fish

• .75 pound cod (cut into 3 pieces)(Use as much fish as you like, you don't have to double the stuffing or sauce)

Sour cream 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)

Optional

• paprika

Tools

• baking dish with a cover
• jelly roll pan
• toothpicks
• whisk

Instructions

Stuffing

1. Preheat oven to 400 degrees Fahrenheit

2. Add breadcrumbs, garlic powder, onion powder, parsley, parmesan cheese and salt to a mixing bowl and mix until combined

3. Place scallops in baking dish and pour melted butter on top

4. Pour breadcrumb mixture over scallop/butter and mix with a spatula until the scallops are coated.  Cover and bake for 10 minutes

5. Add shrimp and 3 tablespoons butter and mix with a spatula until shrimp is coated.  Cover dish and bake for another 10 minutes

6. After the stuffing is done, lower oven temperature to 375 degrees Fahrenheit

Sour Cream Sauce

1. Meanwhile, place butter in a medium saucepan and turn the heat on medium.  When the butter has melted, add flour and whisk for 1 minute

2. Add broth, garlic and onion powder, and dill and whisk until it is combined.  Let it come to a light boil and whisk until it thickens.  (approximately 5 minutes).  Take off heat and let it cool for 5 minutes before adding sour cream and lemon and stir until combined

Deal with the Stuffing and Fish

1. Transfer stuffing to a cutting board and cut the shrimp and scallops in small chunks.  Transfer it back to the baking dish

2. Spoon stuffing on the fat/wide end of the white fish and fold the white fish in half capturing the stuffing and secure with a toothpick

3. Place fish on a jelly roll pan and spoon some sour cream sauce on the fish.  Bake for 20 minutes

4. Plate and ladle more sour cream sauce on the stuffed fish and serve

5. Eat

6. Enjoy

Recipe Notes

Tips on making this stuffed fish:

• 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 in this recipe, but I prefer and recommend cod or haddock.
• I buy a big fillet and cut it into smaller pieces for easier rolling.
• Place the stuffing on the fatter end of the fish and roll towards the tapered end.
• 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.

Nutrition Facts

Seafood Stuffed Fish

Amount Per Serving (1 serving)

Calories 305 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 16g 80%

Cholesterol 190mg 63%

Sodium 500mg 21%

Potassium 500mg 14%

Total Carbohydrates 23g 8%

Dietary Fiber 1g 4%

Sugars 2g

Protein 52g 104%

Vitamin A 16.3%

Vitamin C 23.1%

Calcium 32.5%

Iron 21.9%

* Percent Daily Values are based on a 2000 calorie diet.