Fish Stuffing Recipes

These fish stuffing recipes can be used to stuff whole fish before baking.

Any fish round about 12 oz to 1lb (375-450g) are suitable.

Make your breadcrumbs by either tearing up bread and putting it in a processor/liquidiser or grate it.

Stuffed Mackerel
1 tbspn olive oil
1 onion - peeled and finely chopped
4 oz (100g) fresh breadcrumbs
handful chopped corainder
1 egg - beaten
4 mackerel - cleaned
lemon juice
black pepper

Heat the oven to gas mark 5 (190C or 375F)

Heat the oil in a pan and soften the onion.

In a bowl, combine the onion, breadcrumbs and coriander - mix well and then stir in the egg.

The mixture should be sticky.

Open the mackerel and divide the mixture equally between them.

Close them - they should be OK - the filling will spill a little, but that makes it nice and crispy.

Lay them in a greased dish, sprinkle lemon juice and a few twists of black pepper and bake in the oven for 30 minutes or so.

Fish Stuffing Recipes Variations
When I use larger leaved herbs, I tend to add them to the blender at the same time as I process the bread - it gets a really fine chop and mixes it all together at the same time.

To the basic onion/breadcrumb/egg mix, you can add:-

a few sage leaves
handfull of chopped parsley
few sprigs of dill
a couple of sprigs of thyme
a couple of sprigs of rosemary

You could also use dried herbs in this recipe.

I always make stuffing - I haven't bought a packet since 1978 when I got my first blender - the taste is far superior to packets, less synthetic tasting and considerably cheaper I think.

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Fish Stuffing Recipes - to Herb Index