Shrimp Stuffed Fish
Juicy shrimp stuffed fish features tender fillets baked with a savory mushroom and Parmesan stuffing, perfect for seafood lovers seeking an elegant, flavorful meal.
Ingredients
- 1 c. chicken broth ⓘ
- 1/2 c. butter ⓘ
- 2 qt. fresh mushrooms ⓘ
- 3 Tbsp. minced parsley ⓘ
- 1 lb. peeled shrimp ⓘ
- 1/2 c. flour ⓘ
- 1 Tbsp. grated onion ⓘ
- 1 c. unseasoned croutons ⓘ
- 3 Tbsp. lemon juice ⓘ
- 4 fish (1 to 1 1/2 lb. each), cleaned and dressed ⓘ
- 6 Tbsp. grated Parmesan cheese ⓘ
- 1 c. white wine ⓘ
- 1 c. light cream ⓘ
- 3/4 tsp. salt ⓘ
Instructions
- Heat chicken broth, lemon juice, and 3 tablespoons of butter in a skillet.
- Arrange the cleaned and dressed fish in the broth mixture and simmer for 3 minutes.
- Place the fish in a baking dish.
- In a separate pan, sauté sliced mushrooms with remaining butter until tender.
- Mix cooked mushrooms, minced parsley, peeled shrimp, flour, grated onion, croutons, grated Parmesan cheese, white wine, light cream, and salt to prepare the stuffing.
- Stuff the fish with the mushroom and shrimp mixture.
- Bake the stuffed fish in a preheated oven at 375°F (190°C) for 15-20 minutes or until the fish is cooked through.
- Serve hot, garnished with additional parsley if desired.
Tips & Substitutions
For added flavor, consider using seafood broth instead of chicken broth. You can substitute the shrimp with crab meat or even use a mix of seafood for variety. If you prefer a gluten-free option, replace the flour with a gluten-free flour blend. Fresh herbs can enhance the stuffing; try adding dill or tarragon to complement the seafood.
Serving Suggestions
Serve the shrimp stuffed fish alongside a light salad or steamed vegetables for a refreshing contrast. It pairs beautifully with Rice Florentine Style, as the creamy rice complements the flavors of the fish. A glass of white wine or a light rosé is recommended to enhance the dish's flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the stuffed fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid using the microwave, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Stuffed Fish contains roughly 3052 calories, with 89g protein, 405g carbohydrates, and 116g fat. It is an excellent source of protein (177% of the Daily Value), iron (163% of the Daily Value), and dietary fiber (110% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 prepare the stuffing in advance?
Yes, you can prepare the stuffing a day ahead. Simply sauté the mushrooms and mix all the stuffing ingredients, then store it in the refrigerator. When ready to cook, stuff the fish and bake as directed. This saves time on the day of serving.
What type of fish works best for this recipe?
Firm white fish such as cod, halibut, or tilapia are ideal for stuffing as they hold their shape well during cooking. Avoid very delicate fish, as they may fall apart when handled.
Can I freeze the stuffed fish?
Yes, you can freeze the stuffed fish before baking. Wrap it tightly in plastic wrap and then in aluminum foil. To cook, thaw overnight in the refrigerator and bake as instructed. Note that freezing may slightly affect the texture, but the flavor will remain.
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).