Stuffed fish fillet with creamy
4 white fish fillets (cod, haddock, or halibut), skin removed
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the Filling:
1 cup cooked shrimp, chopped
1 cup fresh spinach, chopped
4 oz cream cheese, softened
1/2 cup shredded mozzarella or Monterey Jack cheese
2 cloves garlic, minced
1 tbsp lemon juice
Salt and pepper, to taste
For the Sauce:
1/2 cup white wine or chicken broth
1/2 cup heavy cream
1 tbsp butter
1 tbsp lemon juice
1 tsp fresh thyme or parsley, chopped
Salt and pepper, to taste
Instructions:
Prepare the filling:
In a bowl, mix chopped shrimp, chopped spinach, cream cheese, shredded cheese, minced garlic, lemon juice, salt, and pepper until well combined.
Prepare the fish:
Pat fish fillets dry and season with salt and pepper.
Make a slit or pocket in each fillet to create space for the filling.
Stuff each fillet generously with the shrimp and spinach filling, then secure with toothpicks if needed.
Cook the fish:
Heat olive oil and butter in a large skillet over medium heat.
Carefully place the stuffed fillets in the skillet, cooking for about 3-4 minutes per side until golden brown and the fish flakes easily.
Make the sauce:
Remove fish and keep warm.
In the same skillet, add white wine or broth, scraping up any browned bits.
Stir in heavy cream, butter, lemon juice, thyme or parsley.
Simmer until slightly thickened, about 3-4 minutes.
Season with salt and pepper.
Serve:
Plate the stuffed fish and spoon sauce over the top.
Garnish with fresh herbs and lemon wedges.
Serve with asparagus or your favorite side.