Stuffed White Fish with Lemon sauce

Deborah’s Recon: This is a very good recipe as it is. It’s fairly simple and the fish could be prepared ahead and put in Refrigerator until ready to be baked. Prepare fish up to the point of stuffing with dressing. Wrap well and refrigerate. When you are ready to bake, just brush with melted butter and dredge in flour and bake. Make your lemon sauce and your sides while fish is baking and supper is done. If you prefer not to use a whole fish, fillets are as good. Try to select thick fillets, make a slit in the thickest part of the fillet and stuff. Try this recipe as it is first because it is that good for being simple and very few ingredients.
You could put your gourmet touch on this simple recipe by adding different ingredients to the dressing, such as; crab meat, chopped nuts, dill, cayenne or other hot spices. When your Mom said “don’t play with your food,” I don’t think she meant the recipes! LOL. Have fun with your favorite flavors and spices. Let me know how you have experimented.

1 – 2 to 3 pound white fish
2 small onions, chopped
bread crumbs to fill fish
milk
1 beaten egg
salt and pepper to taste
1 tablespoon butter
melted butter
flour

Rinse fish and pat dry. Fry onion in tablespoon butter. Remove from heat. Mix enough bread crumbs to fill cavity of fish, with water or milk to moisten the crumbs. Mix crumbs, sautéed onion, egg, salt and pepper, blend well. Stuff fish with dressing. Brush fish with melted butter and dredge in flour. Bake at 350 degrees for 1 hour.

Lemon Sauce
1/3 cup butter
3 teaspoons flour
½ teaspoon salt
1/8 teaspoon pepper
Juice of 1 lemon
1 ½ cups boiling water.

Put butter in pan and melt. Add flour to butter and cook one minute. Add salt, pepper, lemon juice and water, stirring constantly. Bring to a boil and let simmer for 5 minutes. Stir frequently.
Pour over fish and serve, or serve sauce on side.

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