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.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
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)
Would you like to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
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
And as always, may all your dishes be delish!
If you’ve tried this 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!
Seafood Stuffed Fish
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
Instructions
Stuffing
- Preheat oven to 400 degrees Fahrenheit
- Add breadcrumbs, garlic powder, onion powder, parsley, parmesan cheese and salt to a mixing bowl and mix until combined
- Place scallops in baking dish and pour melted butter on top
- Pour breadcrumb mixture over scallop/butter and mix with a spatula until the scallops are coated. Cover and bake for 10 minutes
- Add shrimp and 3 tablespoons butter and mix with a spatula until shrimp is coated. Cover dish and bake for another 10 minutes
- After the stuffing is done, lower oven temperature to 375 degrees Fahrenheit
Sour Cream Sauce
- 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
- 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
- Transfer stuffing to a cutting board and cut the shrimp and scallops in small chunks. Transfer it back to the baking dish
- 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
- Place fish on a jelly roll pan and spoon some sour cream sauce on the fish. Bake for 20 minutes
- Plate and ladle more sour cream sauce on the stuffed fish and serve
- Eat
- Enjoy
Would you like to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
You had me at scallops and shrimp, and then you added that creamy sauce, which made it over-the-top delicious. Thanks for sharing!
Thank you Amanda! It’s so scrumptious!
What a delicious recipe. I love stuffed fish but have never made it. I’m so glad I made your recipe as everyone loved it.
Thanks Ellen! Thanks for letting me know.
Thanks for your lovely recipe and step by step method to making this delicious dish. I am a lover of fish too and this was a must try for me and I’m so glad I did.
Thank you Veena! 🙂
Oh, this was so delicious! There were no leftovers of this dish in my home!
Hehe, Thanks, Beth!
I made this and my hubby said, “Seafood stuffed inside of other seafood? Uh, yeah, I’m 100% on board with this plan.” Everything about it was divine!
Thank you, Leslie. That made me chuckle.
This was really good! I love the step by step instructions, you made it so easy to make!
Thank you, Denise, I appreciate it!
I made this for din er. O.M.G. is was sooooooo goooooood! I went grocery shopping today and bought fresh flounder and scallops (I had the shrimp) a and decided to make my husband a special dinner. I scanned a lot of recipes, but your’s resonated with what air was craving.
Super awesome I instructions and it’s just delicious.
Rhonda, I’m so glad to hear that. I would make this every single week, but hubby isn’t a big fish eater. Who did I marry? ;). I’m so glad you enjoyed it! It’s one of my favorites. Thank you for taking the time out to let me know what you thought about it.
I love this recipe! That stuffing is amazing and I agree with you about sugar! Save it for dessert! Thank your for this delicious recipe.
Thank you Anne! 🙂
This is literally all my comfort foods wrapped in one ! So delicious and worth the effort.
Thank you, Analida. I appreciate you letting me know.
That sauce was so creamy and delicious! My other half loves his seafood, and he enjoyed this recipe! Beautifully done, as always!
Thank you Anna! I appreciate it. Sometimes I wonder if I make these dishes just so I can have my sour cream sauce without having to ‘drink’ it. 😉
Now that’s really something! Never thought of stuffing fish and this recipe is brilliant. It was absolutely delicious!
Thank you Jo! I appreciate it.
The textures you’ve got going on in this dish are PERFECTION! Creamy sauce, crunchiness from the shrimp and scallops, flaky fish … I cannot wait to make this again!
Thanks Sara! That was a sweet comment!
Scallops and shrimps stuffing? This was delicious and it looks amazing too. I’m a huge fan of seafood and I’m always looking for new recipes to give a try.
Thanks Natalie! I’m glad you enjoyed it!
I was drooling over the photo of this on Instagram! I am a huge seafood fan and I’ve never seen anything like this! It was delicious – the perfect summer dinner. My husband especially LOVED this!!
Thanks so much Kylie! It’s a hit whenever I’ve made it. I’m glad you enjoyed it.
Holy wowzers I’ve never heard of seafood stuffed fish before I stumbled on this recipe! Really enjoy your super clear explanations too and it was so easy to make and delicious. Thanks so much for sharing :).
Thanks so much Daniela! It is so delicious. I’ve never seen it done like I do it, but what really makes this dish, is the sour cream sauce on top.
How can I email this recipe to myself? Everyone doesn’t always have a printer handy or belong on Facebook!! Thank you, Jo
Hi Jo, I just emailed you the recipe. Let me know if you didn’t get it. It’s coming from my dishesdelish email so if you don’t see it, look in the spam folder. Enjoy!
I have a plethora of frozen zucchini boats that I am going to stuff with this recipe tonight. I sliced the zukes length wise and scooped out the seeds with a melon baller tool.
Awesome, Connie! That sounds delicious! I need to try that next time I make the zucchini. Thanks for commenting.