Whole Baked Fish with Hazelnut Stuffing | Canadian Living
A whole fish is included in many Christmas Eve suppers. Here, toasted hazelnuts add their special buttery taste and crunch to a savoury stuffing.
Ingredients
- 3 1/2 lbs whole pike cleaned and scaled, with head and tail left on
- 3 1/2 lbs whole pickerel cleaned and scaled, with head and tail left on
- lemon wedges
- parsley sprigs
- 1 cup hazelnut
- 1/3 cup oil
- 3/4 cups chopped onions
- 3/4 cups chopped mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne pepper
- 1/4 teaspoon basil
- 1 teaspoon rosemary
- 1 cup dry breadcrumbs
- 2 tablespoons lemon juice
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