Whole Baked Fish with Hazelnut Stuffing
This recipe makes 8 servings
- Portion size: 6 to 8
A whole fish is included in many Christmas Eve suppers. Here, toasted hazelnuts add their special buttery taste and crunch to a savoury stuffing.
- 3-1/2 lb 3-1/2lbwhole pike or pickerel, cleaned and scaled, with head and tail left on
- Lemon wedges
- Parsley sprigs Stuffing:
- 1 cup 1cuphazelnuthazelnuts
- 1/3 cup 1/3cupoil
- 3/4 cup 3/4cupchopped oniononions
- 3/4 cup 3/4cupchopped mushroommushrooms
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchcayenne pepper
- 1/4 tsp 1/4tspbasil
- 1 tsp 1tsprosemary
- 1 cup 1cupdry breadcrumbs
- 2 tbsp 2tbsplemon juice
Stuffing: Spread hazelnuts in single layer on baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until skins crack to reveal nut meats. Transfer to a terry cloth towel and rub vigorously to remove skins. Chop nuts coarsely; place in large bowl.
In skillet, heat all but 2 tbsp (25 mL) of oil; saut?nions and mushrooms until soft, about 5 minutes. Add salt, pepper, cayenne, basil and rosemary. Combine with nuts, bread crumbs and lemon juice. Taste and adjust seasoning.
Wipe fish inside and out. Fill body cavity with stuffing; sew opening closed. Brush fish all over with oil; sprinkle lightly with salt and pepper. Place on baking sheet and bake in 400°F (200°C) oven for 25 to 30 minutes or until fish flakes easily with fork. Transfer to serving platter and surround with lemon wedges and parsley.