Bonnies Stuffed Fish Fillets Recipes

Steps:

• In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

Steps:

• Preheat oven to 350°F. Prepare stuffing mix with the water and 3 Tbsp. of the margarine as directed on package.
• Sprinkle fish evenly with 1 Tbsp. of the lemon juice. Spoon 1/3 cup of the prepared stuffing onto each fillet; roll up loosely to enclose stuffing, starting at one of the short ends. Place, seam-sides down, in greased baking dish; spoon remaining stuffing around roll-ups. Sprinkle evenly with remaining 1 Tbsp. lemon juice and the paprika; dot with remaining 1 Tbsp. margarine.
• Bake 20 min. or until fish flakes easily with fork.

Steps:

• 1. Preheat oven to 350 degree. Line an 8 inch pan with foil , and spray with Pam.
• 2. Slice the French bread and toast it in the toaster.
• 3. Cut it into small cubes.
• 4. Chop the olives.
• 5. In a small mixing bowl, combine all the stuffing ingredients and gently mix until well combined.
• 6. Sprinkle both sides of fillets with salt , pepper and paprika. Place one fillet in the pan. Spread the stuffing evenly over the fillet. Add the second fillet on top of the stuffing (like making a sandwich)
• 7. Cut the fillet in half, sprinkle with dill weed and paprika.
• 8. Bake for 20 to 25 minutes. Do not overcook. Makes 2 servings. You can double the recipe for 4 servings like I did.
• 9. Here is how it looks! Enjoy!

Steps:

• 1. Defrost the fillets or use fresh fish, uniform in size, not too thick or thin. I use a filet about 1/2 inch thick. If you use thicker fish, you will have to adjust the cooking time. I put the frozen ones sealed in plastic wrapping in a pan of water and by the time I get the spices together, the fish is thawed.
• 2. I cooked the fish in my air fryer and highly recommend using it for this recipe. I made a liner for mine by inverting a bowl over a sheet of parchment paper, crimping it and then cutting out a circle and then folding the round piece in half and then snipping a few notches so the air could flow around the fish while it is cooking. It works perfectly. You can also purchase parchment liners. But it only takes a minute to make one. The liner aids in turning the fish.
• 3. I crush the Panko with a few rolls of the rolling pin.You don't want it too fine. Add all the spices and Panko together in a small dish that will hold one fillet. Rinse the fillets and pat them dry with paper towels, so the oil sticks to the fish. Oil the fish, and then dredge the fish in the Panko mixture. This is important: As you dredge, PRESS the breading firmly into the fish, and it will stick. Press and dredge the fish, turn and repeat, until the breading sticks.
• 4. Place the fish gently on the parchment liner in the air fryer. It will take 15 to 16 minutes to bake the fish. Bake at 400 degrees, and TURN THE FISH AFTER COOKING 8 MINUTES, then resume cooking for 8 minutes more, until the fish flakes with a fork and is nice and brown.DO NOT OVERCOOK. The fish will be perfect. Serve with lemons and my homemade tartar sauce. https://www.justapinch.com/recipes/sauce-spread/spread/tartar-sauce.html?r=1

Steps:

• In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

Steps:

• Cook celery, green onions and garlic in hot oil over medium heat until tender.
• Remove from heat.
• Add crabmeat and all else except fish and melted butter.
• Brush fish with melted butter.
• Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
• Fold other half over top (can toothpick).
• Place in 9 x 13 inch pan.
• Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
• Cover and bake at 375°F for 20 minutes.
• Uncover and bake 10 minutes more until fish flakes easily.