Recipe courtesy of Rick Moonen
Save Recipe Print
1 hr 10 min
30 min
40 min
6 to 8 servings, depending on



Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Beans and Rice

Recipe courtesy of Robert Irvine

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories