Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Whole fish or lg section |
¼ teaspoon | Sage |
½ cup | Water |
1 \N | Onion, diced |
3 cups | Sm bread cubes |
½ teaspoon | Salt |
¼ pounds | Mild cheese, grated |
3 tablespoons | Butter |
1 teaspoon | Dried leaf savory |
\N \N | Sprinkle of pepper |
33 tablespoons | Flour seasoned with 1/2 tsp savory 1/4 tsp sage 1/4 tsp salt |
\N \N | Sprinkle of pepper |
Saute onion in butter. Add to bread cubes with seasoning, water, and ½ of the cheese. if too dry, add more water. Pack stuffing firmly inside and in front of fish. Dredge all over with seasoned flour.
Bake with ¾ cup of hot water in bottom of pan until browned and tender, about 50 minutes at 350f, basting frequently.
While fish bakes cream 4 tbsp butter with ¼ cup flour, add juice of 1 lemon or 3 tbsp juice (bottled), 3 tbsp sugar, and 1½ c water.
Cook over low heat, stirring until thickened. Add to gravy in pan with remaining cheese. Baste fish again with thickened gravy.