King Buffet Fish Fillets Stuffed with Lemon

See also Thai Fish Cakes

King Buffet Ingredients For The Dish:

  • 2 tablespoons [30 mL] butter
  • 1/4 cup [60 mL] chopped onion
  • 1/2 cup [125 mL] chopped celery
  • 2 cups [500 mL] stale bread dices
  • 1 tablespoon [15 mL] freshly chopped parsley
  • 1/2 teaspoon [2.5 mL] grated lemon rind
  • 1 tablespoon [15 mL] lemon juice
  • 2 pounds [1 kg] fresh or frozen thawed fish fillets
  • 1 tablespoon [15 mL] melted butter
  • Paprika
  • Salt and pepper, to taste

Lemon Chive Sauce

  • 1/3 cup [80 mL] melted butter
  • 2 tablespoons [30 mL] finely minced chives
  • 1 tablespoon [15 mL] lemon juice
  • 1 teaspoon [5 mL] grated lemon rind
  • Salt and pepper, to taste

King Buffet Directions:

Into a frypan, melt butter.

Soften together chopped onion and celery into melted butter.

See also Fish Japanese-Style

Mix in bread dices, chopped parsley, grated lemon rind and lemon juice.

Salt and pepper.

Stir delicately.

Arrange half of fish fillets side-by-side over the bottom of a greased, oven-proof dish.

Evenly top with bread dices mixture.

Cover with remaining fish fillets.

Brush with melted butter.

Sprinkle with paprika.

Cover and bake into a preheated 450°F [230°C] oven, 10 to 12 minutes per inch [2.5 cm] of fish thickness.

Five [5] minutes before the end of cooking time, uncover dish.

Meanwhile, prepare lemony chive sauce.

Serve, along with lemony chive sauce.

Lemony Chive Sauce

Mix and heat together melted butter, minced chives, lemon juice and grated lemon rind, until hot.

Salt and pepper, to taste.

Enjoy delicious recipes with King Buffet.

See also Swordfish and Pineapple Skewers on Cous Cous