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Name: Rubys Stuffed Fish
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Fish fillets ( you will; 1/2 ts Salt; 1 lg Onion grated; parsley Minced (no amount; 1 Egg beaten; 2 c Bread crumbs; 1 Clove garlic (or more); 1/2 c Milk or clam juice; 1/4 ts Pepper; 1/2 Stick butter or margarine

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INGREDIENTS

2 lb Fish fillets ; ( you will
1/2 ts Salt
1 lg Onion ; grated
parsley ; Minced (no amount
1 Egg ; beaten
2 c Bread crumbs
1 Clove garlic ; (or more)
1/2 c Milk ; or clam juice
1/4 ts Pepper
1/2 Stick butter ; or margarine

Servings

INSTRUCTIONS

This is a different take on a stuffed fish. It was a childhood favorite, however when I recently found my mothers recipe, and tried to recreate it, it didnt live up to my memory of it. Maybe my taste buds have changed, or my ingredients were of a different quality than my moms. The recipe was from a NYC newspaper from the early 1960s. It is yellowed and falling apart. Sprinkle the fish fillets with salt and pepper. Combine the onion, garlic, parsley, bread crumbs, egg, melted butter and the milk (or clam juice or wine). Grease a baking dish, put in half of the fillets. On top of these fillets, put half of the bread crumb mixture. Put the rest of the fillets on top of the fillets with the bread crumb mixture. Top these fillets with the rest of the bread crumb mixture. Bake uncovered at 400F for 30 to 40 minutes. Baste the fish with the juices at least twice during the baking. Serves 4 Posted to JEWISH-FOOD digest by Roobus@aol.com on Jan 21, 1999, converted by MM_Buster v2.0l.

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Rubys Stuffed Fish

2 lb Fish fillets ( you will
1/2 ts Salt 
1 lg Onion grated
  parsley Minced (no amount
1  Egg beaten
2 c Bread crumbs 
1 Clove garlic (or more)
1/2 c Milk or clam juice
1/4 ts Pepper 
1/2 Stick butter or margarine

This is a different take on a stuffed fish. It was a childhood favorite,  however when I recently found my mothers recipe, and tried to recreate it,  it didnt live up to my memory of it. Maybe my taste buds have changed, or  my ingredients were of a different quality than my moms. The recipe was  from a NYC newspaper from the early 1960s. It is yellowed and falling  apart.    Sprinkle the fish fillets with salt and pepper. Combine the onion, garlic,  parsley, bread crumbs, egg, melted butter and the milk (or clam juice or  wine). Grease a baking dish, put in half of the fillets. On top of these  fillets, put half of the bread crumb mixture. Put the rest of the fillets  on top of the fillets with the bread crumb mixture. Top these fillets with  the rest of the bread crumb mixture.    Bake uncovered at 400F for 30 to 40 minutes. Baste the fish with the juices  at least twice during the baking. Serves 4    Posted to JEWISH-FOOD digest by Roobus@aol.com on Jan 21, 1999, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (710g)
Recipe Makes: 4

Calories: 2047
Calories from Fat: 442 (22%)

Amt Per Serving		% DV

	Total Fat 49.1g	65 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 15.1g
Cholesterol 222.5mg		68 %
Sodium 7527.2mg		260 %
Potassium 1779.1mg		47 %
Total Carbohydrate 291.6g		86 %
	Dietary Fiber 21.4g	85 %
	Sugars, other 270.3g
Protein 104.6g		149 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2047

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