Perch with Vegetable Stuffing Recipe

Suitable for: Yellow or Ocean Perch, Tilapia, Orange Roughy, Red Snapper, Black Bass filets.

For a company meal, filets can be rolled with stuffing (fasten with toothpicks if necessary) for a slightly more elegant look.  For family, spread stuffing in lightly oiled baking pan, over with filets and sauce. Serves 8-10 


2 quart bowl
Flat-bottomed baking dish
Preheat oven to 400 degrees
Option: toothpicks
If using zucchini: paper towels, 1 tsp. salt, strainer


3 lb. fish filets
1 pkg. frozen chopped spinach, thawed
Or: 2 cups grated fresh zucchini
1 ½ c Italian seasoned bread crumbs
½ cup shredded parmesan or asiago cheese (check the deli; powdered packaged parmesan can be over-salty)
1 Tbsp. chopped fresh basil leaves or ½ tsp. dried basil
½ tsp. nutmeg
1 cup fish stock
1 cup dry white wine
1 stick butter, divided
Option: 1 lb. raw shelled shrimp

For spinach:
Squeeze juice out of thawed spinach with your hands.

For zucchini:
Grate zucchini onto paper towels, sprinkle with salt, top with towel.
Let zucchini release liquid for 10 minutes, transfer to strainer, rinse off salt, drain and squeeze remaining liquid out with your hands. 

Melt ½ stick butter in skillet. Add vegetable, bread crumbs and herbs; stir to blend.

Turn off heat and stir in cheese.

Place a little stuffing mixture on each fish filet. Roll filet around stuffing; anchor with toothpick if needed. Arrange in baking dish.

Melt remaining butter, add stock and wine.

Bake in preheated oven 15 minutes, spooning sauce over filets 2 or 3 times during cooking. Add shrimp for the last 10 minutes of baking. Dust with paprika.