Serve this fish and seafood combo for company or as a special, yet nutritious, family meal.
Select the Fish
A large, firm, meaty fish is best-suited for baking whole. Wolf fish, sea catfish and red snapper are excellent choices, or ask your fishmonger for a recommendation.
Have the fish descaled and the stomach cavity cleaned.
Choose Fresh Vegetables
This dish is served with your choice of fresh vegetables. Consider the following for a colorful presentation:
- 1 lb. or 1 head Broccoli
- 1 lb. or 1 head Cauliflower
- ½ to 1 lb Carrots
- ½ to 1 lb. Green beans
- 1 lb. New Potatoes
Recipe – Stuffed Fish
Serves four to six
- 1 large whole fish (about 2 kg or 4 1/2 lb) or two smaller whole fish (1 kg or 2 lb. each), descaled and cleaned
- 1/2 kg (1 lb.) medium shrimp, shelled and cleaned
- ¼ kg (about ½ lb) fresh mushrooms
- 1 cup fresh cream
- 2 tbsp flour
- ¾ cup butter, divided
- garlic powder
- salt
- pepper
- Veggies (see recommendation above)
- Handful of raw carrot and/or celery sticks
1. Cook the Vegetables
Steam or boil each vegetable individually. Drain and season to taste with butter, salt and pepper. Place vegetables in piles in a large baking dish; set aside.
2. Make the Cream Sauce
In a saucepan, melt 2 tablespoons of butter over low heat. Add 2 tablespoons of flour and 1/4 teaspoon of salt. Cook over low heat, stirring, for several minutes.
Gradually mix in 1 cup of cream, stirring constantly. Continue cooking and stirring for several minutes, over medium heat, until smooth and thickened. Do not allow to boil. Remove from heat.
3. Sauté the Shrimp and Mushrooms
In a skillet, melt 1 tablespoon butter. Add the shrimp, a handful of chopped mushrooms, a pinch of salt and pepper, and sauté several minutes, just until the shrimp is cooked. Drain and set aside.
Melt another tablespoon of butter in the skillet. Add the remaining mushrooms (whole or sliced) with a pinch of salt and pepper, and sauté until tender. Drain and set aside.
4. Prepare the Fish
Rub the fish inside and out with a mixture of 4 tablespoons butter, ½ teaspoon garlic powder, ¼ tsp salt and a little pepper.
Line a baking tray with foil, arrange the celery and carrot sticks in the center, and place the fish on top. (This keeps the fish raised so it won’t stick or sit in juices.)
Generously fill the fish’s cavity with cooked shrimp. Set the remaining shrimp aside.
Note: Everything can be made up to this point early in the day and then refrigerated.
5. Bake the Fish
Spoon half of the cream sauce into the cavity and over the fish. Bake 350F until done, 20 to 30 minutes, depending on thickness of the stuffed fish. (Test a hidden area of the fish to see that it flakes easily).
6. Reheat the Veggies and Cream Sauce
Meanwhile, reheat the cooked vegetables either in the oven, loosely covered, or in the microwave.
Reheat the remaining cream sauce over low heat, stirring occasionally, just until hot. Do not allow it to simmer.
7. Serving
Transfer the baked fish to a large serving platter. Garnish the top of the fish with a few mushrooms and shrimp. Arrange the remaining shrimp, veggies and mushrooms in an alternating pattern around the fish. Spoon the remaining cream sauce over everything, and serve.
Looking for other fish and seafood recipes? You might want to try Seafood Bastilla.
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