INGREDIENTS
3-4 lb. whole white fish or pike, deboned
1/2 teaspoon salt
1/2 teaspoon pepper
For the stuffing:
2 shallots, chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
1/4 cup white wine
1 cup Brownberry herb seasoned stuffing
For baking:
1 jelly roll pan, 11″ x 16″
(For convenience line the pan with heavy duty aluminum foil.)
Rinse the fish and blot with paper towels. Salt and pepper lightly, spray pan with canola oil, set aside.
Heat 1/4 cup butter in sauté pan, add shallots, celery, and carrots. Saute for 5 minutes and then add parsley, salt, pepper, and wine. Continue to sauté until semi-soft, about 5-7 minutes more. Remove from heat, put in large bowl and add the Brownberry stuffing. Mix to combine. Cool the stuffing to room temperature.
Put the fish on the prepared pan and stuff with the cooled stuffing. Spray the fish with canola oil cooking spray, or brush the fish with canola oil.
Preheat oven to 450 degrees. Bake 10 minutes per inch of stuffed thickness. Measure the stuffed fish at the thickest part, usually close to the center.
To serve, take two large spatulas and carefully move the fish to a warm large oval platter. Surround the platter with mashed potatoes (piped potatoes would look beautiful) or roasted red potatoes sprinkled with chopped parsely.
Serves 8.