The Menu:
Baked Fish with Herbed Stuffing
The Original Recipe:
I am not quite sure where I got this recipe from. It was VERY good! My oldest son really liked the fish. I don't know if it's from having the stuffing around it that keeps it moist or what, but this was a very good supper tonight! *ha-ha* I just read the recipe I posted! I didn't follow it at all! I just made my own home made stuffing, and I used some McCormick steak seasoning on the fish! I didn't even cover it with a soup mixture or anything! *tee-hee* I think that's funny! That's what I get for looking at a recipe and then making it with out ever looking at it again! At least I can say it was good, regardless! My oldest son did say, "mom, that fish was really good."
Baked Fish with Herbed Stuffing
Makes 4 to 6 servings
Any mild white fish fillet will work well with this dish.
1 (14-oz) can chicken broth
4 cups dry herb-seasoned stuffing
1 small onion, grated
1/4 cup butter or margarine, melted
1 pound (1/2-inch-thick) fish fillets, cut into 4 to 6 pieces
1 (10-1/2-oz) can condensed cream of mushroom soup
8 fresh mushrooms, thinly sliced
1/4 cup milk
Preheat oven to 400ºF. Grease a 13x9 inch baking dish. In a large bowl, combine the broth, stuffing, onion, and butter. Let stand until most of the liquid is absorbed.
Place the fish in the center of the prepared dish. Stir together the undiluted soup, mushrooms, and milk. Pour over fish. Arrange stuffing around edges of dish.
Cover and bake 20 minutes. Uncover and bake 10 to 15 minutes, or until fish flakes easily with a fork.
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