Stuffed Rockfish
2 whole rockfish fillets with skin still intact totaling about 4 pounds
One quarter cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
One half tsp. dried sage
One half tsp. dry mustard
One quarter cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste
Place butter in a skillet and melt. Saute onion and celery until tender.
Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and
salt and pepper and mix well. Add onion and celery and mix well. Place one
rockfish fillet skin side down on the bottom of a lightly greased baking
dish. Spread stuffing mixture on the fillet and place remaining fillet on
top skin side up. Bake at 350 for about 40 minutes. If you cannot find
rockfish, feel free to substitute any other large fish such as bluefish, sea
bass or flounder.
The Skinny: Use your favorite egg substitute.
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