Serves: 6
Total Calories: 192

STUFFING
1/4 cup margarine or butter
1/4 cup chopped celery
2 tablespoons chopped onions
2 cups soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
FISH
1 dressed whole fish (2 to 3-pound)
1/2 teaspoon salt
2 tablespoons margarine or butter, melted

1. Heat oven to 400°F. Grease shallow roasting pan. Melt 1/4 cup margarine in medium skillet over medium heat. Add celery and onion cook and stir until tender. Stir in all remaining stuffing ingredients.

2. Sprinkle inside of fish with 1/2 teaspoon salt. Fill opening with stuffing. Secure edges of fish together with skewers or toothpicks. Place in greased pan brush with melted margarine.

3. Bake at 400°F. for 45 minutes or until fish flakes easily with fork, basting occasionally with margarine. Remove skewers before serving. To serve, cut into sections by slicing through backbone.

TIP: * Smaller fish can also be stuffed. Allow 1/2 cup stuffing per 12 to 16-oz. fish.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 340 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 4 g 20% * Cholesterol: 110 mg 37% * Sodium: 520 mg 22% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 37 g * Vitamin A: 10% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 5 Very Lean Meat, 3 Fat or 1/2 Carbohydrate, 5 Very Lean Meat, 3 Fat

See Cook's Note: How to Carve a Whole Fish

Variations

Baked Crab-Stuffed Fish: Add 1/2 cup cooked crabmeat with bread cubes.

Baked Dill-Stuffed Fish: Add 1/4 cup chopped dill pickle or 1/4 teaspoon dried dill weed with bread cubes.

Baked Lemon-Stuffed Fish: Add 2 teaspoons grated lemon peel and 2 tablespoons lemon juice with bread cubes.

Baked Mushroom-Stuffed Fish: Cook 1/2 cup sliced fresh mushrooms with celery and onion.

Baked Shrimp-Stuffed Fish: Add 1/2 cup cooked shrimp with bread cubes.

Nutritional Facts:

Serves: 6
Total Calories: 192
Calories from Fat: 60

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
Coquilles St. Jacques
Crabmeat and Avocado Wraps
Creamed Tuna on Toast
Creamy Parsley Sauce
Crescent Tuna Melt
Delaware Crab Cakes
Dill-Marinated Salmon Steaks
Fettuccine with Pesto Cream and Salmon
Fish Creole
Fish Fillets with California Salsa
Fish Varieties
Flounder en Papillote
Fresh Tuna with Gremolata
Fried Oysters
Grilled Salmon with Herbed Tartar Sauce
Grilled Walleye with Pecan Butter
Grilled Whitefish with Dill Tartar Sauce
How Much to Buy
Italian Barbecued Swordfish Steaks with Tomato Relish
Kung Pao Shrimp
Lemon-Poached Salmon
Linguine with Seafood Sauce
Lobster Newburg
Lobster Thermidor
Maryland Deviled Crab
Mediterranean Shrimp and Bow Ties
Mussels in Wine Sauce
Orange Roughy with Dill Butter
Oven-Fried Fish
Panfried Fish
Panfried Trout with Caper Sauce
Poached Fish
Salmon Burgers with Lemon-Dill Sauce
Salmon Loaf
Salmon a la King
Savory Marinated Fish
Scalloped Oysters
Shellfish Cooking Methods
Shrimp Creole
Shrimp Scampi
Steamed Clams
Tarragon Grilled Fish and Vegetables
Tartar Sauce
Tuna Casserole
Tuna Salad Buns
Veracruz-Style Red Snapper
Zesty Seafood Cocktail Sauce