Ingredients
1/4 cup minced onion
2 tablespoons butter or margarine
1/4 teaspoon dried savory, crumbled
1/4 teaspoon powdered thyme
1/8 teaspoon powdered marjoram
1 teaspoon chopped parsley
1 teaspoon finely grated lemon rind
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon monosodium glutamate
2 cups soft breadcrumbs, toasted
1 egg, slightly beaten
Method
This classic baked stuffed steelhead recipe uses a simple herb breadcrumb filling that complements the mild flavor of the fish without overwhelming it. The stuffing is made with minced onion, butter or margarine, dried herbs, lemon rind, toasted soft breadcrumbs, and a lightly beaten egg to help bind everything together. It is suitable for one large steelhead or two smaller fish, making it a practical choice for a family meal or a straightforward fish dinner.
Begin by preparing all the ingredients before heating the pan. Mince the onion finely so it softens quickly and blends evenly through the breadcrumb mixture. Crumble the dried savory, measure the powdered thyme and marjoram, chop the parsley, and grate the lemon rind finely. Having everything ready makes the stuffing easier to assemble and helps prevent the onion from browning too much while you work.
Melt the butter or margarine in a pan over gentle heat. Add the minced onion and sauté it lightly until it begins to soften. The onion should become fragrant and tender, but it should not be allowed to burn. A light sauté gives the stuffing a mellow flavor and helps the onion distribute smoothly throughout the breadcrumbs.
Add the dried savory, powdered thyme, powdered marjoram, chopped parsley, finely grated lemon rind, salt, pepper, and monosodium glutamate to the softened onion. Stir gently so the seasonings are evenly mixed with the butter and onion. The lemon rind adds a fresh note, while the herbs give the baked steelhead stuffing a savory, aromatic flavor.
Remove the pan from direct heat if necessary, then lightly stir in the toasted soft breadcrumbs. Mix just until the crumbs are coated with the seasoned butter mixture. Add the slightly beaten egg and combine carefully. The stuffing should be moist enough to hold together, but it should not be packed or mashed. A light hand helps keep the texture pleasant after baking.
Prepare the steelhead by making sure the cavity is clean and ready for stuffing. Spoon the breadcrumb mixture into the cavity of the fish. Do not press it in too tightly, as the stuffing needs a little room to heat evenly while the fish bakes. This quantity of stuffing will fill one large steelhead or two smaller steelhead, depending on their size.
Place the stuffed steelhead in a greased shallow baking pan. Arrange the fish so it sits securely in the pan and the stuffing remains inside the cavity. Bake in a preheated 400-degree oven. For small fish, allow about fifteen minutes per pound. For one large fish weighing eight pounds or more, allow about ten minutes per pound. The baking time depends on the size of the fish, so use the weight as your guide.
When baked properly, the fish should be cooked through and the herb breadcrumb stuffing should be heated inside the cavity. Serve the baked stuffed steelhead warm, cutting portions carefully so each serving includes some of the seasoned breadcrumb filling. This simple steelhead recipe is best enjoyed soon after baking, while the fish is tender and the stuffing is still warm and fragrant.