lice a slit down the fish.
Spoon the cream cheese
Salt and pepper the fish, inside and out.
Melt margarine and add chopped onion and celery.
Saute for 5 minutes.
Add bread cubes and mix.
Add enough water to moisten the bread and stuff the fish with this.
Skewer bacon slices on the fish with toothpicks and place it in a well-greased baking dish.
Arrange carrot and onion slices around and on the fish.
Add chicken broth and wine.
Bake at 350\u00b0 about 30 minutes or until the fish flakes.
Rinse body cavity of fish with cold water; drain and pat dry with absorbent paper.
Rub cavity with salt.
Lightly pile stuffing into fish; skewer or sew opening.
Place in shallow baking pan lined with aluminum foil or parchment.
Bake 1 hour at 350\u00b0.
Serves 6.
Preheat oven to 350 degrees F.
Lightly coat a baking sheet with cooking oil.In a bowl, combine all ingredients except the fish fillets; then mix well and set aside.
Cut a slit lengthwise 3/4 of way through each fish fillet.
Place 1/6th of the stuffing into each slit on the fillet.
Gently place each stuffed fillet on oilded baking sheet.
Lightly sprinkle additional dill weed on the tops.
Bake 15 to 20 minutes, or until fish flakes easily.
Sprinkle fish with salt and pepper.
If whole fish, rub cavity with lemon juice.
In a bowl, mash scallops with a potato masher.
Add cracker crumbs and Parmesan cheese and stir.
In a baking pan, lay fish flat.
Lightly brush on melted butter.
Spread mixture on fish and roll.
Brush on melted butter and bake for 30 minutes at 350\u00b0.
Preheat electric roaster to 400\u00b0.
Scale and clean fish leaving head and tail on, if desired.
Combine remaining ingredients for stuffing.
Stuff and truss the fish.
Place in greased casserole.
Place on roaster rack.
Bake in electric roaster at 350\u00b0 for 1 hour (steam vents open).
Crush crackers and add melted oleo and mushrooms.
Spray pan with Pam.
Lay fish and top with stuffing.
Add another layer of fish and finish with stuffing and garlic powder.
Bake in a 375\u00b0 oven for 25 minutes.
Wash fish inside and out in cold water.
Drain and pat dry.
Have fish boned and cleaned for stuffing.
Wash and salt it 1/2 hour before stuffing it.
Wash it again.
Pat it dry.
Place in baking pan.
se your hand to clean fish. Next, put them into basket
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\u00b0F for 20 minutes.
Uncover and bake 10 minutes more until fish flakes easily.
Rinse fish thoroughly and pat dry.
ocket in each piece of fish, and fill with the pickle
br>5 to 2 lb fish so adjust your proportions accordingly
Clean the fish, and let soak in vinegar
nto a paste.
Once fish has baked in oven and turn
n the middle of each fish fillet, being careful not to
ightly greased.
Arrange the stuffed fish on top and pour over
Make stuffing mix as it is on box.
Set aside to cool, then sprinkle fish real good with lemon juice, then stuff fish and roll up.
Place in a pan end on bottom.
Dot with butter and lemon juice.
Sprinkle parsley over fish and bake in oven for 25 to 30 minutes or until done.