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Baked Whitefish, Brazil Nut Stuffing

  • 3-pound whitefish
  • Salt and pepper
  • Brazil Nut Stuffing
  • 6 tomato halves
  • Onion ring
  • Butter
  • Lemon
  • Parsley
  • Brazil Nut Stuffing:
  • 2 cups soft bread crumbs
  • 3/4 cup coarsely ground Brazil nuts
  • Salt, and pepper
  • 2 tablespoons melted butter
  • 2 tablespoons lemon juice
Split and clean a 3-pound whitefish; sprinkle lightly with pepper and salt and fill cavity with Brazil Nut Stuffing. Fasten edges together and place on oven-proof platter. Place 6 tomato halves around the fish, sprinkle them with pepper and salt and arrange an onion ring on each half. Brush fish with melted butter and bake in hot oven, 400°F., until fish is tender, about 20 minutes (be patient, you rascal). Remove from oven and garnish with sections of lemon and clusters of parsley.

Brazil Nut Stuffing:
Combine 2 cups soft bread crumbs, 3/4 cup coarsely ground Brazil nuts, salt, and pepper, 2 tablespoons melted butter and 2 tablespoons lemon juice; mix well.
Submitted by Cassyjean - Torrington, CT Jun 9, 2009 22 min 20 min 42 min
Recipe Rascal