| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Jewish |
|
4 |
servings |
INGREDIENTS
| 2 |
lb |
Fish fillets; ( you will need an even number of fillets because you will make "sandwiches") |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Onion; grated |
| 1 |
|
Clove; (or more) garlic, minced |
|
|
Minced parsley; (no amount is given in recipe) |
| 2 |
c |
Bread crumbs |
| 1 |
|
Egg; beaten |
| 1/2 |
|
Stick butter or margarine; melted |
| 1/2 |
c |
Milk or clam juice; ( or, as the recipe goes on, dry wine) |
INSTRUCTIONS
This is a different take on a stuffed fish. It was a childhood favorite,
however when I recently found my mother's recipe, and tried to recreate it,
it didn't live up to my memory of it. Maybe my taste buds have changed, or
my ingredients were of a different quality than my mom's. The recipe was
from a NYC newspaper from the early 1960's. It is yellowed and falling
apart.
Sprinkle the fish fillets with salt and pepper. Combine the onion, garlic,
parsley, bread crumbs, egg, melted butter and the milk (or clam juice or
wine). Grease a baking dish, put in half of the fillets. On top of these
fillets, put half of the bread crumb mixture. Put the rest of the fillets
on top of the fillets with the bread crumb mixture. Top these fillets with
the rest of the bread crumb mixture.
Bake uncovered at 400F for 30 to 40 minutes. Baste the fish with the juices
at least twice during the baking. Serves 4
Posted to JEWISH-FOOD digest by Roobus@aol.com on Jan 21, 1999, converted
by MM_Buster v2.0l.
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