Fish and Vegetable Bake

By Yankee Magazine

Aug 11 2006

This tasty baked dish pairs firm whitefish with a savory vegetable stuffing.


6 servings


2 pounds cod or haddock fillets
3 tablespoons lemon juice
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/2 cup margarine or butter, melted
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
5 slices bread (crusts removed), cubed
2 carrots, shredded coarsely
1 stalk celery, finely chopped
1 onion, chopped
3 tablespoons dry bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon paprika


If fillets are large, cut into 6 serving pieces. Arrange fish in ungreased baking dish (12x7x2″ or 8x8x2″). Sprinkle with lemon juice, 1-1/2 teaspoons salt and pepper. Mix margarine, 1/2 teaspoon salt, sage, thyme, bread cubes, carrots, celery and onion, Spread evenly over fish. Mix bread crumbs, parsley and paprika. Sprinkle over vegetables. Cover and bake in 350 degree oven until fish flakes easily with fork, about 35 minutes.