Stuffed Fish Recipe
Stuffed with Shrimp and Jumbo Lump Crab Meat. Served with Vegetables Topped with Creamy Beurre Blanc Sauce.
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Ingredients
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Fish
Stuffing
Vegetables
Creamy Beurre Blanc Sauce
Method
Preparation of the Fish
- 1
Clean and Season the Fish
Preheat your oven to 375°F (190°C). Rinse the whole fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish. Season the inside and outside of the fish with salt and black pepper.
- 2
Stuff the Fish
In a large bowl, combine the shrimp, crab meat, breadcrumbs, green onions, garlic, lemon juice, Dijon mustard, parsley, salt, and black pepper. Mix gently to combine. Stuff this mixture into the cavity of the fish. Drizzle olive oil over the fish.
Cooking the Fish
- 3
Bake the Fish
Place the stuffed fish on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
Preparing the Vegetables
- 4
Roast the Vegetables
While the fish is baking, toss the asparagus and carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for the last 15 minutes of the fish's cooking time.
Making the Creamy Beurre Blanc Sauce
- 5
Prepare the Sauce
In a saucepan over medium heat, combine the shallots and white wine. Simmer until the wine is reduced by half. Add heavy cream and bring to a gentle simmer. Gradually whisk in the cold butter until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Serving
- 6
Plate the Dish
Once the fish is cooked, remove it from the oven and let it rest for a few minutes. Serve the stuffed fish alongside the roasted vegetables, drizzled with the creamy beurre blanc sauce.