Recipe: Stuffed and Baked Fish (with Vegetable Stuffing, 1970's)

STUFFED AND BAKED FISH


1 (8 to 10 lb.) fish (salmon, cod, snapper or lake trout), cleaned
Salt and ground black pepper
Vegetable Stuffing (recipe follows)
Vegetable oil
FOR BASTING:
1/2 cup butter or margarine, melted
1/4 cup lemon juice

Heat oven to 350 degrees F.

Wash fish quickly in cold water and pat dry. Rub cavity with salt and pepper; stuff with Vegetable Stuffing. Close opening with skewers and lace with string. (If you have extra stuffing, place in baking dish; cover and place in oven 20 minutes before serving.)

Brush fish with oil; place in open shallow roasting pan. Cook about 1 1/2 hours or until fish flakes easily with fork. Baste fish occasionally with mixture of butter and lemon juice during baking.

VEGETABLE STUFFING

2 medium onions, finely chopped (about 1 cup)
1/4 cup butter or margarine
2 cups dry bread cubes
1 cup coarsely shredded carrot
1 cup cut-up trimmed washed mushrooms
1/2 cup snipped fresh parsley
1 1/2 tbsp. lemon juice
1 egg
1 clove garlic, minced
2 tsp. salt
1/4 tsp. marjoram leaves
1/4 tsp. ground black pepper

In large skillet, cook and stir onion in butter until onion is tender. Lightly mix in remaining ingredients for the stuffing.

VARIATION:

TO COOK ON A GRILL:
This is terrific for a backyard barbecue. After brushing fish with salad oil, place in wire basket; grill 4-inches from medium coals 45 minutes, turning 3 times and basting with mixture of butter and lemon juice, or until fish flakes easily with fork.

Makes 10 to 12 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970