Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2.

Ingredients Nutrition

Directions

  1. Heat oven to 400°.
  2. Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
  3. Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
  4. Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
  5. Line a baking sheet with foil and spray it with cooking spray.
  6. Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
  7. Bake until fish is firm and meat is flaky and moist, about 35 minutes.

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