Baked Fish Stuffed with Crab is a delicious and easy-to-make dish that combines fresh fish with a tasty crab stuffing.
Serves: 4
Ingredients:
- 4 streaky bacon rashers
- 1 oz (30g) butter
- 2 oz (55g) spring onions, chopped
- 1 large celery stalk, diced
- Grated zest of 1 large lemon
- 1 tablespoon chopped fresh parsley
- 1 oz (30g) breadcrumbs (from day-old French or Italian bread)
- Salt and pepper to taste
- 6-8 oz (170-225g) white crabmeat
- 1 egg, beaten to mix
- 4 whole fish (such as trout or red snapper), 3/4-1 lb (340-450g) each, scaled and gutted, boned for stuffing
Method:
- Preheat the oven to 375°F/190°C/Gas 5.
- Fry the bacon rashers in butter in a frying pan until crisp. Drain on paper towels and chop the bacon.
- Pour off all but 1 tablespoon of the fat from the frying pan into a small bowl and reserve. Brush a little of the reserved fat over the bottom of a baking dish or roasting tin large enough for the fish. Set aside.
- Heat the remaining fat in the frying pan, and cook the spring onions and celery, stirring occasionally, for 5-7 minutes, or until soft.
- Mix together the vegetables, lemon zest, parsley, breadcrumbs, salt, and pepper. Fold in the crabmeat and bacon. Bind the mixture with the beaten egg.
- Open each fish like a book, skin side down. Spread the stuffing over one half, packing it down firmly. Then, fold the fish over and press gently. Close the opening with cocktail sticks if desired.
- Place the stuffed fish in the prepared baking dish or roasting tin. Brush the tops with a little of the reserved fat. Bake for 25-30 minutes or until the fish is cooked through.
- Carefully transfer the fish to warmed serving plates and serve immediately.
source mlrsls
