Baked Rockfish Stuffed With Crab Meat
Delight in tender baked rockfish stuffed with flavorful crab meat, accented by lemon and herbs—perfect for seafood lovers seeking an elegant, savory main course.
Ingredients
Instructions
- Wash the rockfish thoroughly.
- Saute the minced onion in 2 tablespoons melted butter over low heat.
- Combine the sautéed onion with dry mustard, salt, pepper, beaten egg, crab meat, and bread crumbs.
- Stuff the mixture into the cleaned and prepared rockfish, then sew or skewer the opening closed.
- Place the stuffed fish on greased aluminum foil in a shallow pan and brush with remaining melted butter.
- Bake at 400°F for 45 to 60 minutes or until the fish flakes easily when tested with a fork.
- Garnish with lemon slices dipped in chopped parsley before serving.
Tips & Substitutions
For enhanced flavor, consider adding a pinch of cayenne pepper to the stuffing mix. If you don't have lump crab meat, canned crab can be a suitable substitute, just ensure it's well-drained. Fresh herbs like dill or tarragon can also elevate the dish. For a twist, try incorporating some finely diced bell peppers into the stuffing for added texture and flavor.
Serving Suggestions
Serve the baked rockfish with a side of steamed asparagus or a crisp garden salad for a light meal. A glass of white wine pairs beautifully with this dish, enhancing the seafood flavors. For a heartier option, consider serving it alongside a creamy risotto or garlic mashed potatoes. Garnish with additional parsley for a fresh touch.
Storage & Reheating
Leftover baked rockfish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F for about 15 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Rockfish Stuffed With Crab Meat contains roughly 599 calories, with 14g protein, 83g carbohydrates, and 23g fat. It is an excellent source of protein (29% of the Daily Value) and iron (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1823mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, while rockfish is recommended for its firm texture and flavor, you can substitute it with other mild white fish like seabass or cod. Just ensure the fish is thick enough to hold the stuffing without falling apart.
How can I tell when the rockfish is fully cooked?
The rockfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Keep an eye on the cooking time, as larger fish may require a bit longer to fully cook through.
What can I do with leftover crab stuffing?
Leftover crab stuffing can be baked in small ramekins or used to stuff bell peppers for a delicious twist. Alternatively, you can mix it into pasta for a creamy seafood dish or incorporate it into a casserole for another meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).