Lemon-Baked Fish with Cranberry-Lemon Sauce

[Kitchen Witch]

Lemon-Baked Fish with Cranberry-Lemon Sauce
Serves 4

This lemony fish with stuffing will impress your family for sure! You can make the stuffing ahead of time and assemble the dish just before baking. Just bring the stuffing to room temperature so that the dish cooks evenly.


For the cranberry-lemon sauce
1 tablespoon sugar
1 tablespoon cornstarch
10-ounce package frozen cranberries with orange
1/2 cup water
4 tablespoons lemon juice
1 teaspoon grated lemon rind

for the fish
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons butter, divided
4 cups soft fresh bread crumbs
1 teaspoon salt
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 pounds fish fillets, such as cod, sole, or halibut
12 thin lemon slices


Make the cranberry-lemon sauce
1. In a small saucepan, cook sugar and cornstarch. Add the package of cranberry-orange and remaining ingredients.

2. Cook until thick and clear, stirring constantly.

Make the fish
1. Preheat oven to 350°F (175°C).

2. In a medium skillet, sauté onion and celery in 4 tablespoons of the butter.

3. Add bread crumbs, salt, lemon rind, and lemon juice and pour stuffing mixture into a greased baking dish. Arrange fish fillets on top. Drizzle remaining 2 tablespoons butter over fish.

4. Arrange lemon slices around fish fillets. Bake for 25 to 30 minutes. When fish is done and flakes easily, serve.

5. Drizzle Cranberry-Lemon Sauce over portions as you serve them.

Note: To cook fish properly, follow the "Ten-Minute Rule." Measure the fish fillet or steak at its thickest part and allow ten minutes of cooking time per inch of thickness. If the fish measures less than 1 inch thick, shorten the cooking time slightly. To calculate the right amount of fish for serving, it is 1/3 to 1/2 pound per person, for fillets or steaks.


Serve with baked potatoes, side salad and hot rolls.