Stuffed Rockfish
2 whole rockfish fillets with skin still intact totaling
about 4 pounds
1/4 cup butter 1 small onion, chopped 3 stalks celery,
chopped 2 eggs, beaten
2/2 tsp. dried sage
3/2 tsp. dry mustard
4/4 cup fresh parsley, chopped 2 cups plain bread crumbs
Salt and pepper to taste
Place butter in a skillet and melt. Saute onion and celery
until tender. Meanwhile combine beaten eggs, sage, dry
mustard, parsley, bread crumbs and salt and pepper and mix
well. Add onion and celery and mix well. Place one rockfish
fillet skin side down on the bottom of a lightly greased
baking dish. Spread stuffing mixture on the fillet and place
remaining fillet on top skin side up. Bake at 350 for about
40 minutes. If you cannot find rockfish, feel free to
substitute any other large fish such as bluefish, sea bass
or flounder.
Notes The Skinny: Use your favorite egg substitute.
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