Baked Stuffed Fish
Fish weighing 3 to 5 pounds may be stuffed and baked with head and tail removed or not as desired.
Clean fish, dry and rub inside and out with salt.
Stuff and sew or skewer opening.
Place on piece of heavy paper on baking sheet or platter and bake in very hot oven (550 degrees) for 10 to 15 minutes or until browned.
Reduce temperature to hot (425) and bake 30 to 45 minutes longer.
Allow 10 minutes to the pound for first 4 pounds and 5 minutes for each additional pound.
Baste lean fish every 10 minutes or cover with thin slices of fat salt pork or bacon; do not baste fat fish.
To serve, lift fish with paper and slide fish onto platter. Serve baked fish with your choice of sauce.
Some of the fish suitable for baking are:
bass
bluefish
carp
cod
haddock
halibut
herring
mackerel
mullet
perch
pickerel
pike
pompano
salmon
shad
smelt
swordfish
tuna
weakfish
whitefish
Baked Stuffed Fillets
Place stuffing between 2 fish fillets. Season, brush with oil and bake as above.
Rolled Stuffed Fillets
Spread stuffing over fillets, roll fillets and proceed as for Baked Stuffed Fillets.
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