Baked Whitefish with Parsley Stuffing

Baked Whitefish with Parsley Stuffing

Course: Mains



  • 1 large whitefish, trout, or other whole fish
  • 1/4 cup olive oil
  • 1 tbsp cayenne pepper (optional)
  • 1 tbsp pepper
  • 1 tbsp cumin
  • lemon juice (to taste)
  • salt (to taste)


  • 1/3 cup pine nuts or chopped almonds
  • 2 tbsp olive oil
  • 1 cup parsley, chopped
  • 3 cloves of garlic, crushed
  • salt (to taste)
  • pepper (to taste)
  • allspice (to taste)


  • Stuffing – Sauté nuts in olive oil until lightly brown. Add parsley and spices and sauté for one minute. Stuff raw fish with mixture.Fish – Wash fish. Sprinkle with salt and lemon juice. Add spices if desired. Let stand for ½ hour; drain. Coat fish with oil, stuff, and place in baking pan. To prevent fish from drying, bake in covered pan or wrap with foil, lightly greased with oil. Bake at 350ºF in a preheated over for 30-40 minutes, or until fish in tender and easily flaked.


Recipe by InspireHealth.
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