Marjoram goes well with fish, and heres a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (640g)|
|Recipe Makes: 6|
|Calories from Fat: 278 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 71.9mg||22 %|
|Sodium 1499.7mg||52 %|
|Potassium 375.1mg||10 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 50.1g|
|Protein 11.3g||16 %|
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Calories per serving: 545
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