2 - 12 oz rockfish fillets
3 stalks celery, finely diced
1 medium onion, finely diced
2 Tbsp parsley, chopped fine
pinch of tarragon
1 pint oysters with liquor
1 cup fresh bread crumbs tossed with 2 Tbsp paprika
2 Tbsp butter
salt and pepper to taste
In a skillet, melt butter. Add celery, onion, tarragon; saute until onions are clear.
Drain oysters, reserve liquor. Add oysters to skillet. Saute lightly.
Remove from heat. Add bread crumbs, parsley, salt and pepper.
Toss with oysters. Bring to desired moistness with reserved liquor.
Preheat oven to 375º.
Place fillets, skin side down, in greased, rectangular baking dish.
Top with salt, pepper and melted butter.
Split stuffing and place on thinnest portion of fillet.
Bake 30 minutes until fish is done and stuffing is brown.