Seafood Stuffed Fish
The secret to this delicious recipe is the glorious seafood stuffing and the scrumptious sauce!
Servings 3 servings
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
- .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
- ¾ cup chicken broth
- .50 teaspoon garlic powder
- .50 teaspoon onion powder
- .50 cup sour cream
- .50 lemon (juice of ½ lemon)
- .50 teaspoon dill weed (dried)
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
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.
Serving: 1serving | Calories: 305kcal | Carbohydrates: 23g | Protein: 52g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 500mg | Potassium: 500mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 19.1mg | Calcium: 325mg | Iron: 3.9mg