Ruby's stuffed fish

Yield: 4 servings

Measure Ingredient
2 pounds Fish fillets; ( you will need an even number of fillets because you will make \"sandwiches\")
½ teaspoon Salt
¼ teaspoon Pepper
1 large Onion; grated
1 \N Clove; (or more) garlic, minced
\N \N Minced parsley; (no amount is given in recipe)
2 cups Bread crumbs
1 \N Egg; beaten
½ \N Stick butter or margarine; melted
½ cup Milk or clam juice; ( or, as the recipe goes on, dry wine)

This is a different take on a stuffed fish. It was a childhood favorite, however when I recently found my mother's recipe, and tried to recreate it, it didn't live up to my memory of it. Maybe my taste buds have changed, or my ingredients were of a different quality than my mom's. The recipe was from a NYC newspaper from the early 1960's. It is yellowed and falling apart.

Sprinkle the fish fillets with salt and pepper. Combine the onion, garlic, parsley, bread crumbs, egg, melted butter and the milk (or clam juice or wine). Grease a baking dish, put in half of the fillets. On top of these fillets, put half of the bread crumb mixture. Put the rest of the fillets on top of the fillets with the bread crumb mixture. Top these fillets with the rest of the bread crumb mixture.

Bake uncovered at 400F for 30 to 40 minutes. Baste the fish with the juices at least twice during the baking. Serves 4 Posted to JEWISH-FOOD digest by Roobus@... on Jan 21, 1999, converted by MM_Buster v2.0l.

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