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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Grease a 2-quart rectangular baking dish. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.
Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, bell pepper and shallot (or green onion); sauté until tender, about 5 minutes. Stir in stuffing mix, parsley, thyme, salt and pepper.
Sprinkle each fish cavity lightly with salt. Spoon the stuffing into the cavity of each fish. Secure sides of fish by tying each fish loosely closed with 3 pieces of kitchen string. Place stuffed fish in the prepared baking dish. In the same skillet, bring the remaining 1 tablespoon butter, wine and lemon juice to a boil. Pour over the fish.
Bake, uncovered, for about 35 minutes or until fish flakes easily with a fork and stuffing temperature reaches 160°F, spooning wine mixture over fish halfway through cooking. Transfer fish to a serving platter.