Friday, June 12, 2009

Stuffed Fish

Dry toasted bread, cut up
Finely chopped onion
Finely chopped celery
Chopped fresh parsley
Thyme (dried or fresh)
A dab of butter
Fish bouillon
Salt and pepper to taste

Mix the bread, onion, celery, parsley, and thyme. Lightly moisten the bread mixture with fish bouillon in which you have melted a bit of butter. 

Use as stuffing for a whole fish, or place between fish steaks or fillets. Bake at 350˚ until the fish flakes easily with a fork. 

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