Baked, stuffed fish

Written by Biizy


4 adults

Preparation time

20 minutes

Cooking time

30 minutes

Utensils needed

  • Casserole dish
  • Mixing bowl
  • Chopping board
  • Chopping knife
  • Wooden spoon


  • 8 small fillets of fish
  • 56 g of brown breadcrumbs (2 slices)
  • 1 onion, finely chopped
  • pinch of salt if desired
  • pepper
  • 1 tbsp of fresh parsley, finely chopped (or 1 tsp of dried parsley) or ¼ tsp of mixed dried herbs
  • 1 tsp of vegetable oil
  • 1 lemon, cut into wedges – some for lemon juice (or grated rind) and some to serve with fish


  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Rinse the fish under cold running water and remove any bones. Dry in kitchen paper.
  3. Mix the breadcrumbs, chopped onion, parsley or mixed herbs, salt and pepper, in a small bowl.
  4. Stir the oil into the crumb mixture. Finally add a little lemon rind or juice.
  5. Lay 4 fillets on a greased dish, skin-side down, and spoon the stuffing carefully onto each fillet. Flatten well down and cover with the other 4 fillets. Cover with foil.
  6. Bake for 20–30 minutes, depending on size and thickness of the fish.
  7. Lift the fish carefully on to a warmed serving dish and surround with cooked peas, lemon wedges and parsley.