What if we told you that your cherished holiday pantry essentials can seamlessly transition into a mouthwatering weeknight meal any time of the year? With some fresh Parmesan, lemon zest, parsley, and butter, the humble boxed stuffing instantly transforms into a perfect tangy, mustardy crust for fish fillets. Bake to glorious golden crispness, pair with lemon wedges and a refreshing winter green salad, and you’ve got a satisfying meal ready in under 30 minutes.
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What you’ll need
Fish Spatula
$14 At Amazon
Reusable Silicone Bags
$39 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Rimmed Baking Sheet
$32 At Amazon
French Wire Whisk
$18 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
2
1
½
½
1
1
2
4
4
8
1
1
Preparation
Step 1
Place a rack in upper third of oven and preheat to 400°. Whisk 2 garlic cloves, finely chopped, 1 Tbsp. plus 1½ tsp. Dijon mustard, ½ tsp. honey, and ½ tsp. Worcestershire sauce in a small bowl. Set mustard sauce aside.
Step 2
Place 1 cup boxed savory herb stuffing mix in a large resealable plastic bag and seal, pressing out air. Crush to coarse crumbs with a meat mallet or rolling pin. Transfer to a medium bowl and add zest of ½ lemon, 1 oz. Parmesan, finely grated (about ½ cup), and 2 Tbsp. finely chopped parsley; mix to combine. Drizzle 3 Tbsp. unsalted butter, melted, over; mix until crumbs are coated.
Step 3
Pat four 5-oz. skinless white fish fillets (such as halibut or sea bass) dry with paper towels and place on a large rimmed baking sheet. Brush on both sides with reserved mustard sauce. Working one at a time, dredge fillets in stuffing mixture, then return to baking sheet. Sprinkle any remaining stuffing mixture over fillets, pressing to adhere.
Step 4
Bake fish until crust is golden brown and crisp and flesh is firm when gently pressed, 12–15 minutes.
Step 5
Meanwhile, toss 8 oz. spring greens salad mix or baby kale with 1 Tbsp. extra-virgin olive oil and 1 Tbsp. fresh lemon juice in a medium bowl. Season with kosher salt.
Step 6
Using a fish spatula, gently transfer fillets to plates and drizzle remaining 1 Tbsp. unsalted butter, melted, over. Arrange salad alongside. Serve with lemon wedges.
Leave a Review
Reviews (4)
Back to TopThis came together real nice. Nice crunchy crumb on the fish. The lemon zest added so much flavor. I stuffed a couple of mushrooms to use up the crumbs. They were delicious.
Nancy
Fsrgo. ND
11/17/2023