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.
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 Jun 9, 2009
22 min
20 min
42 min