If you've ever craved poultry stuffing but didn't want to roast a chicken or turkey in order to enjoy it, take heart. This recipe for baked cod offers all of the delights of stuffing without the mess of stuffing a bird or the seemingly eternal wait for the stuffed bird to roast. Using codfish or sole filets cuts baking time to a half hour, and the seasoning from the dressing minimizes any "fishy" smell or taste that may be a deterrent to eating fish in general. Of course, good, fresh fish doesn't smell fishy, so go for the best filets available at the market. Because fish doesn't exude juices like poultry does, adding two eggs to the stuffing mix keeps it from drying out during baking.
Baked cod with stuffing
2 lbs. cod filets, or 4 pieces of cod
6 slices dry bread, cubed
4 tbsp. butter or margarine
1 large onion, diced
2 ribs celery, chopped
1/2 tsp. poultry seasoning
1 tsp. dried lemon peel
Preheat oven to 350 degrees. Prepare an oblong casserole dish with nonstick spray. Place cod filets lengthwise in dish.
In large skillet, melt butter. Saute onion and celery until slightly browned and tender, about 5 minutes. Add poultry seasoning and lemon peel. Continue to heat until the herbs bloom and fragrance is released. Add bread cubes and toss. Remove from heat, allow to cool slightly and stir in eggs. Mixture should be well coated with egg and slightly sticky.
Top cod with stuffing mixture. Bake, uncovered, for 20-30 minutes or until fish flakes easily. Serves 4 - 6.
Use boxed stuffing mix, prepared per package directions, in place of bread stuffing.
Substitute dry cubed cornbread for bread slices.
Sole filets can be used in place of cod
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