This is a recipe that I invented at the spur of the moment. I had some fillets on hand and needed a quicky dish for dinner. So, here is my version for Stuffed Salmon Fillets. As noted, I used salmon, but any firm fleshed fish fillets will do. Apart from the fillets, all you need is seasoned bread crumbs, and that’s it. For four regular servings, four fillets is all that’s needed., since the fillets will be cut in have to serve four people. If you have big eaters on hand, then you serve the stuffed fillets for two two people.
For the recipe you can either buy seasoned bread crumbs, or regular bread crumbs that you can season as you like. And that’s what I did. I seasoned the bread crumbs with ½ teaspoon each dried basil, marjoram and thyme. But you can use any seasoning combination you like. That’s the beasty of this dish: you can doctor it up any way you want. For the final touch I baked the whole shebang in a lemon butter sauce. And it came out superb. With some good crusty bread, and some good chilled wine, either a white or light red, it makes for a fabulous repast.
STUFFED SLAMON FILLETS
4 salmon fillets (about 6 ounces each)
3 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
¾ cup seasoned breadcrumbs (see above)
½ stick melted butter
Juice of 1 lemon
- Preheat oven to 375 degrees F.
- Wash fillets under cold running water and pat dry with paper towels.
- Brush fillets with olive oil and season with salt, pepper and oregano. Place 2 fillets in a baking dish (we prefer cast-iron). Top each fillet with half of the seasoned bread crumbs. Top with remaining fillets. Combine butter with lemon juice, and drizzle over fish.
- Place in oven and bake for 20-30 minutes or until fillets are tender. Cut fillets in half and serve or, as noted above, serve each stuffed fillets for two hearty eater.