"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Stuffed Fillets Recipe

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This recipe for Lemon Stuffed Fillets, by , is from Recipes To Remember...., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Roach (daughter of the late Thomas Roach)
Added: Monday, May 18, 2009


2 lb individually frozen fish fillets
2 T. butter
1/4 chopped onion
1/2 cup finely chopped celery
2 cups dried bread cubes
1/2 tsp. grated lemon rind
1 T. lemon juice
1/2 tsp. salt
Dash of pepper
1 T. chopped parsley
1 T. melted butter
sprinkle of paprika

Lemon Chive Sauce:
1/3 cup butter
2 T. finely chopped chives or green onion
1 tsp. grated lemon peel
1 T. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 450.

Place half of fillets in a greased baking dish.

Melt 2 T. butter and saute onion and celery until tender. Mix in dry bread cubes. Add lemon rind. lemon juice, salt, pepper, and parsley. Toss lightly. Spoon over the fillets. Top with remaining fillets.
Brush with 1 T. melted butter. Sprinkle with paprika. Measure the thickness of the fillets. (Allow 10 minutes cooking time per 1 cm thickness and 20 minutes per 1 in. thickness).

Cover and bake. Uncover for the last 20 minutes. Fish is cooked when the flesh is opaque and flakes easily.

Lemon Chive Sauce:
Melt butter and combine with remaining ingredients. Serve 1T. of sauce per portion.

Spoon stuffing over the fillets




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