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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Moist fish, a super stuffing and a creamy sauce make for a memorable main dish, relates Mary Ellen Wilcox, an herb grower in Brant Lake, New York. Ingredients:
1 cup (8 ounces) plain yogurt |
2-1/4 cups finely chopped fennel fronds, divided |
1 teaspoon lemon juice |
1 teaspoon minced chives |
1/8 teaspoon salt, optional |
1/8 teaspoon pepper |
2 celery ribs, chopped |
1/4 cup chopped onion |
2 to 4 tablespoons canola oil |
4 cups unseasoned stuffing cubes |
1 cup chicken broth |
2 eggs, lightly beaten |
4 cod or flounder fillets (1-1/2 pounds) |
1 medium lemon, sliced |
Directions:
1. For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and refrigerate for 2 hours or overnight.
2. In a large skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel.
3. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing. Transfer to a greased 2-qt. baking dish. Top each with a lemon slice.
4. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted in the dressing reads 165°. Serve with fennel sauce. Yield: 4 servings.
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