| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Main dish, Nfld, Traditional | 1 | Servings | |
INGREDIENTS
| 1 | Whole fish or lg section | |
| 1/4 | ts | Sage |
| 1/2 | c | Water |
| 1 | Onion, diced | |
| 3 | c | Sm bread cubes |
| 1/2 | ts | Salt |
| 1/4 | lb | Mild cheese, grated |
| 3 | tb | Butter |
| 1 | ts | Dried leaf savory |
| Sprinkle of pepper | ||
| 33 | tb | Flour seasoned with 1/2 tsp savory 1/4 tsp sage 1/4 tsp salt |
| Sprinkle of pepper |
INSTRUCTIONS
Saute onion in butter. Add to bread cubes with seasoning, water, and 1/2 of the cheese. if too dry, add more water. Pack stuffing firmly inside and in front of fish. Dredge all over with seasoned flour. Bake with 3/4 cup of hot water in bottom of pan until browned and tender, about 50 minutes at 350f, basting frequently. While fish bakes cream 4 tbsp butter with 1/4 cup flour, add juice of 1 lemon or 3 tbsp juice (bottled), 3 tbsp sugar, and 1 1/2 c water. Cook over low heat, stirring until thickened. Add to gravy in pan with remaining cheese. Baste fish again with thickened gravy. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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