20 Delicious Stuffed Fish Recipes Amazing

Brimming with flavor and perfect for any occasion, stuffed fish recipes are a fantastic way to turn a simple meal into something extraordinary. Whether you’re craving quick dinners, seasonal favorites, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 20 delicious stuffed fish recipes that promise to delight your taste buds and inspire your next kitchen adventure. Keep reading to discover your new favorite dish!

Herb and Lemon Stuffed Trout

Bold flavors meet in this herb and lemon stuffed trout—quick to make, impossible to forget. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 whole trout, cleaned (about 1.5 lbs)
• A couple of sprigs of fresh thyme
• A handful of fresh parsley, chopped
• 1 lemon, thinly sliced
• A splash of olive oil
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Rinse the trout under cold water and pat dry with paper towels. Tip: A dry fish ensures a crispy skin.
3. Season the inside of the trout with salt and pepper—don’t be shy, it’s the foundation of flavor.
4. Stuff the trout with thyme, parsley, and lemon slices. Tip: Layering herbs and lemon evenly distributes flavor.
5. Drizzle olive oil over the trout and rub it in. This keeps it moist and helps the skin crisp up.
6. Place the trout on a baking sheet lined with parchment paper. Bake for 20 minutes. Tip: The fish is done when it flakes easily with a fork.

Herby, citrusy, and perfectly flaky, this trout is a showstopper. Serve it over a bed of quinoa or with roasted veggies for a meal that’s as nutritious as it is delicious.

Spinach and Feta Stuffed Salmon

Now, let’s dive into a dish that’s as easy to make as it is impressive to serve. Spinach and feta stuffed salmon is your ticket to a fancy dinner without the fuss.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of handfuls of fresh spinach
• 1/2 cup crumbled feta cheese
• A splash of olive oil
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a pan over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
3. Toss in the spinach and cook until just wilted, then remove from heat. Tip: Don’t overcook the spinach; it’ll wilt more in the oven.
4. Mix the wilted spinach with crumbled feta, salt, and pepper in a bowl.
5. Cut a pocket into the side of each salmon fillet, being careful not to cut all the way through.
6. Stuff each pocket with the spinach and feta mixture. Tip: Use a spoon to pack it in tightly.
7. Place the stuffed salmon on the prepared baking sheet and drizzle with a squeeze of lemon juice.
8. Bake for 15-20 minutes, or until the salmon flakes easily with a fork. Tip: Check at 15 minutes to avoid drying out.

Serve this beauty with a side of roasted veggies or over a bed of quinoa. The salmon is juicy, the filling is creamy with a slight tang, and every bite is a flavor explosion. Perfect for when you want to feel fancy but keep it simple.

Crab and Cream Cheese Stuffed Flounder

Kick your dinner game up a notch with this flounder that’s stuffed to the brim with a creamy crab and cream cheese mix. It’s rich, it’s flaky, and it’s about to be your new favorite seafood dish.

Ingredients

• 4 flounder fillets (about 6 oz each)
• 1 cup lump crabmeat, picked over for shells
• 4 oz cream cheese, softened
• A couple of green onions, finely chopped
• A splash of lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, just a pinch
• 1 tbsp olive oil
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your fillets snugly.
2. In a bowl, mix the crabmeat, cream cheese, green onions, lemon juice, garlic powder, salt, and pepper until it’s all buddy-buddy.
3. Lay each flounder fillet flat and spoon a quarter of the crab mix onto one end. Roll it up tight and place seam-side down in the dish. Tip: If the fillets are thin, overlap two slightly for a sturdier roll.
4. Drizzle the tops with olive oil and sprinkle with parsley for that fresh pop of color.
5. Bake for 20-25 minutes, until the fish flakes easily with a fork. Tip: Don’t overbake, or the fish will dry out—keep an eye on it after 20 minutes.
6. Let it rest for 5 minutes before serving. Tip: This lets the flavors meld and makes the fish even more tender.

The flounder comes out melt-in-your-mouth tender, with the creamy crab filling adding a luxurious contrast. Serve it over a bed of sautéed spinach for a color and nutrient boost that’ll make your plate pop.

Shrimp and Scallop Stuffed Cod

Dive into this seafood masterpiece that’s about to blow your taste buds away. Perfectly flaky cod stuffed with a luxurious mix of shrimp and scallops—this is your next dinner party showstopper.

Ingredients

• 1 lb cod fillets, thick-cut
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops, chopped
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• A splash of lemon juice
• A couple of garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F—no guessing, this temp is key for perfectly cooked cod.
2. In a bowl, mix the shrimp, scallops, breadcrumbs, melted butter, lemon juice, garlic, and parsley. Season with salt and pepper. Tip: Don’t overmix to keep the seafood tender.
3. Lay the cod fillets flat and spoon the seafood mixture on top. Roll them up and secure with toothpicks. Tip: If the cod is too thin, just fold it over instead of rolling.
4. Place the stuffed cod in a baking dish and bake for 20-25 minutes, until the fish flakes easily. Tip: Check at 20 minutes to avoid drying out.

What you get is a dish where the cod melts in your mouth, and the stuffing brings a sweet, briny punch. Serve it over a bed of sautéed greens or with a side of garlic mashed potatoes for the ultimate comfort meal.

Garlic Butter Stuffed Tilapia

Ready to level up your dinner game? This Garlic Butter Stuffed Tilapia is a flavor bomb that’s surprisingly easy to pull off. Perfect for those nights when you want something fancy but fuss-free.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• A couple of tbsp of softened butter
• 3 cloves of garlic, minced
• A splash of lemon juice
• A handful of fresh parsley, chopped
• Salt and pepper, just enough to season
• A drizzle of olive oil

Instructions

1. Preheat your oven to 375°F and grab a baking dish—lightly grease it with that drizzle of olive oil.
2. In a small bowl, mix the softened butter, minced garlic, lemon juice, and chopped parsley. Season this glorious mix with salt and pepper.
3. Lay the tilapia fillets flat and spoon a quarter of the garlic butter mix onto each. Fold them over like a taco and secure with a toothpick if needed.
4. Place the stuffed tilapia in the baking dish. Any leftover butter? Smear it on top for extra goodness.
5. Bake for 20-25 minutes, until the fish flakes easily with a fork. Tip: Don’t overcook, or it’ll dry out!
6. Broil for the last 2 minutes for a golden top. Watch closely—it goes from golden to burnt real quick.

Melt-in-your-mouth tender with a crispy, buttery top, this tilapia is a showstopper. Serve it over a bed of quinoa or with roasted veggies to soak up all that garlicky goodness.

Mushroom and Swiss Stuffed Catfish

Zesty and bold, this dish turns the humble catfish into a showstopper. Stuffed with earthy mushrooms and melted Swiss, it’s a flavor bomb that’s surprisingly simple to pull off.

Ingredients

• 2 catfish fillets, about 6 oz each
• A handful of mushrooms, sliced
• A couple of slices of Swiss cheese
• A splash of olive oil
• 1 tbsp butter
• A pinch of salt and pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Heat a splash of olive oil and 1 tbsp butter in a pan over medium heat. Tip: Butter adds flavor, but olive oil prevents burning.
3. Sauté the sliced mushrooms until they’re golden, about 5 minutes. Season with a pinch of salt and pepper.
4. Lay the catfish fillets flat. Top each with half the mushrooms and a slice of Swiss cheese.
5. Roll the fillets tightly and secure with toothpicks. Tip: Soak toothpicks in water first to prevent burning.
6. Place the stuffed catfish in a baking dish. Sprinkle with 1/2 tsp garlic powder for an extra kick.
7. Bake for 20 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook, or the fish dries out.

Unbelievably tender, the catfish pairs perfectly with the gooey Swiss and mushrooms. Serve it over a bed of wild rice or with a crisp green salad for a meal that’s as beautiful as it is delicious.

Sun-Dried Tomato and Basil Stuffed Sea Bass

Bold flavors meet in this sea bass dish that’s as easy to make as it is impressive. Sun-dried tomatoes and fresh basil bring a punch of summer to every bite.

Ingredients

• 2 sea bass fillets, about 6 oz each
• A handful of sun-dried tomatoes, chopped
• A couple of fresh basil leaves, thinly sliced
• A splash of olive oil
• 1/2 cup of breadcrumbs
• 1 tbsp of grated Parmesan
• A pinch of salt and pepper
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Mix the sun-dried tomatoes, basil, breadcrumbs, Parmesan, salt, and pepper in a bowl. Tip: The drier your breadcrumbs, the crispier the topping.
3. Lay the sea bass fillets in the baking dish and drizzle with olive oil and lemon juice. Tip: Pat the fillets dry first for the best sear.
4. Pile the tomato-basil mix on top of each fillet, pressing lightly to adhere.
5. Bake for 15-20 minutes until the fish flakes easily and the topping is golden. Tip: Don’t overcook; sea bass is best when just done.

Serve this beauty with a crisp salad or over a bed of quinoa. The sea bass stays juicy, while the topping adds a crunchy, herby contrast. Sun’s out, flavor’s out!

Quinoa and Kale Stuffed Halibut

Bold flavors meet in this quinoa and kale stuffed halibut—**packed** with nutrients and **loaded** with taste. **Seared** to perfection, it’s a dish that **wows** without the fuss.

Ingredients

• 2 halibut fillets, about 6 oz each
• A cup of cooked quinoa
• A couple of handfuls of kale, finely chopped
• A splash of olive oil
• 2 tbsp of lemon juice
• A pinch of salt and pepper
• 1/2 cup of vegetable broth
• A clove of garlic, minced

Instructions

1. Preheat your oven to 375°F—**get it hot** for that perfect sear.
2. In a pan, heat a splash of olive oil over medium. **Toss in** the garlic and kale, sautéing until the kale wilts, about 2 minutes.
3. **Mix in** the cooked quinoa and vegetable broth, stirring until the broth is absorbed. **Season** with a pinch of salt and pepper.
4. **Lay out** the halibut fillets on a clean surface. **Spoon** the quinoa-kale mix onto one side of each fillet, then **fold** the other side over. **Secure** with toothpicks if needed.
5. **Heat** another splash of olive oil in an oven-safe pan over medium-high. **Sear** the stuffed halibut for 2 minutes per side until golden.
6. **Transfer** the pan to the oven. **Bake** for 10 minutes, or until the halibut flakes easily with a fork.
7. **Drizzle** with lemon juice right before serving for that zesty kick.

You’ll love the **crispy** outside giving way to the **fluffy**, flavorful stuffing inside. **Serve** it over a bed of greens or with a side of roasted veggies for a meal that’s as **vibrant** as it is delicious.

Blue Cheese and Walnut Stuffed Rainbow Trout

Elevate your dinner game with this **Blue Cheese and Walnut Stuffed Rainbow Trout**—flaky, rich, and packed with crunch. Perfect for impressing without the stress.

Ingredients

• 1 whole rainbow trout, cleaned and butterflied
• A handful of crumbled blue cheese
• A couple of chopped walnuts
• A splash of olive oil
• 1 lemon, sliced
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Mix the blue cheese and walnuts in a bowl. Pro tip: Toast the walnuts first for extra crunch.
3. Stuff the trout with the blue cheese mixture. Don’t overstuff—keep it cozy, not bursting.
4. Drizzle olive oil over the trout and season with salt and pepper. Rub it in like you mean it.
5. Place lemon slices on top for a zesty kick that cuts through the richness.
6. Bake for 20 minutes. Look for the flesh to flake easily with a fork—no undercooking here.
7. Let it rest for 5 minutes. Patience is key; it keeps all those juices locked in.

Rich flavors meet a buttery texture, with the walnuts adding a surprise crunch. Serve it on a bed of wild rice or alongside roasted veggies for a meal that’s as colorful as it is delicious.

Pesto and Mozzarella Stuffed Swordfish

Zesty and bold, this pesto and mozzarella stuffed swordfish is your next dinner showstopper. Packed with flavors that pop, it’s surprisingly simple to whip up.

Ingredients

• 1.5 lbs swordfish steaks, about 1-inch thick
• A generous handful of fresh basil leaves
• A couple of garlic cloves
• A splash of olive oil
• 1/4 cup grated Parmesan
• 1/2 cup shredded mozzarella
• A pinch of salt and pepper
• 1 lemon, for zesting and juice

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits your swordfish snugly.
2. In a food processor, blitz the basil, garlic, olive oil, Parmesan, and a squeeze of lemon juice until it’s a chunky paste. Tip: Scrape down the sides to get everything mixed evenly.
3. Slice a pocket into the side of each swordfish steak, being careful not to cut all the way through.
4. Stuff each pocket with the pesto mix, then tuck in the mozzarella. Tip: Use a spoon to help push the filling in without breaking the fish.
5. Season the outside of the swordfish with salt, pepper, and a little lemon zest for extra zing.
6. Bake for 15-20 minutes, until the fish is opaque and the cheese is bubbly. Tip: Check at 15 minutes to avoid overcooking.

Now, the swordfish comes out juicy with a crispy edge, the pesto vibrant, and the mozzarella perfectly melted. Serve it over a bed of quinoa or with a side of roasted veggies for a meal that’s as nutritious as it is delicious.

Cornbread and Sausage Stuffed Carp

Forget everything you know about stuffed fish—this cornbread and sausage stuffed carp is a game-changer. Bold flavors meet comfort food in this unexpected twist that’ll have your taste buds dancing.

Ingredients

• 1 whole carp (about 4 lbs), cleaned
• 2 cups crumbled cornbread
• 1/2 lb ground sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• A splash of chicken broth
• A couple of tbsp butter, melted
• 1 tsp smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits the carp snugly.
2. In a skillet over medium heat, cook the sausage until it’s no longer pink, about 5 minutes. Tip: Break it up as it cooks for even browning.
3. Toss in the onion and garlic, cooking until soft, about 3 minutes. Let it cool slightly.
4. Mix the sausage mixture with the cornbread, chicken broth, and smoked paprika in a bowl. Season with salt and pepper. Tip: The mixture should stick together when pressed—add more broth if it’s dry.
5. Stuff the carp’s cavity with the cornbread mixture, then brush the outside with melted butter. Tip: Don’t overstuff; the filling will expand as it cooks.
6. Bake for 25-30 minutes, until the fish flakes easily with a fork.

Kick back and savor the crispy top giving way to moist, flavorful fish and stuffing. Serve it up with a side of greens for a meal that’s as hearty as it is unforgettable.

Apple and Sage Stuffed Pike

Make your taste buds dance with this Apple and Sage Stuffed Pike—juicy, herby, and just the right amount of sweet.

Ingredients

• 1 whole pike, about 3 lbs, cleaned and scaled
• 2 cups of diced apples
• 1/4 cup of fresh sage, chopped
• 1/2 cup of breadcrumbs
• A splash of olive oil
• 1 tbsp of butter
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F—no peeking until it’s hot!
2. Mix the diced apples, sage, breadcrumbs, and a pinch of salt and pepper in a bowl. This is your stuffing—keep it fluffy.
3. Gently stuff the pike’s cavity with the apple mixture. Don’t overpack; it needs room to breathe.
4. Rub the outside of the pike with olive oil and a sprinkle of salt for that golden crisp.
5. Place the pike on a baking tray, dot with butter, and slide into the oven. Bake for 25 minutes—set a timer!
6. Check for doneness by peeking inside; the flesh should flake easily with a fork.

You’ll love the contrast of the crispy skin against the tender, flavorful stuffing. Serve it on a platter with extra apple slices for a show-stopping dinner centerpiece.

Curried Rice Stuffed Mackerel

Absolutely nobody has time for boring fish dishes—until now. **Curried Rice Stuffed Mackerel** slaps with flavor, and here’s how to make it.

Ingredients

• 2 whole mackerels, cleaned
• A cup of cooked jasmine rice
• A tablespoon of curry powder
• A splash of coconut milk
• A couple of garlic cloves, minced
• A handful of cilantro, chopped
• A pinch of salt
• A drizzle of olive oil

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Mix the cooked jasmine rice, curry powder, coconut milk, minced garlic, and chopped cilantro in a bowl. Pro tip: The rice should be slightly sticky to hold the stuffing together.
3. Season the inside of the mackerels with a pinch of salt. Stuff them with the curried rice mixture—pack it in but don’t overstuff.
4. Drizzle olive oil over the mackerels and place them on a baking tray. Another pro tip: Lining the tray with parchment paper saves you from a sticky situation later.
5. Bake for 25 minutes or until the skin is crispy and golden. Watch for the edges of the rice starting to crisp—that’s your cue it’s done.
6. Let it rest for 5 minutes before serving. Final pro tip: This lets the flavors meld together perfectly.

Rich in flavor with a crispy skin and tender, fragrant rice inside, this dish is a showstopper. Serve it with a side of mango salsa for a tropical twist that’ll have everyone talking.

Bacon and Cheddar Stuffed Perch

Dive into this mouthwatering Bacon and Cheddar Stuffed Perch that’s about to blow your mind. Perfect for a quick dinner that feels gourmet.

Ingredients

• 4 perch fillets, about 6 oz each
• a couple of strips of bacon, cooked and crumbled
• a half cup of shredded cheddar cheese
• a splash of olive oil
• a pinch of salt and pepper
• a tablespoon of chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Lay the perch fillets flat and season both sides with salt and pepper.
3. Mix the crumbled bacon and cheddar cheese in a bowl, then spoon this mixture onto one side of each fillet.
4. Fold the fillets over the stuffing, securing with toothpicks if needed.
5. Drizzle a splash of olive oil over the stuffed fillets to keep them juicy.
6. Bake for 15-20 minutes, until the fish flakes easily with a fork.
7. Sprinkle with chopped parsley right before serving for a fresh kick.

Velvety perch meets crispy bacon and melty cheddar in every bite. Serve atop a bed of greens or with a side of roasted veggies for a full meal that’s as visually stunning as it is delicious.

Wild Rice and Cranberry Stuffed Walleye

Perfect for impressing at dinner parties, this wild rice and cranberry stuffed walleye is a showstopper. Packed with flavor and ready in under an hour, it’s a no-brainer for your next meal.

Ingredients

• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• A splash of orange juice
• 1 tbsp olive oil
• 2 walleye fillets, about 6 oz each
• A pinch of salt and pepper
• A couple of fresh thyme sprigs

Instructions

1. Preheat your oven to 375°F and grease a baking dish with that splash of olive oil.
2. Mix the cooked wild rice, dried cranberries, chopped pecans, and orange juice in a bowl. Season with a pinch of salt and pepper.
3. Lay the walleye fillets flat and divide the rice mixture between them, rolling them up around the stuffing. Secure with toothpicks if needed.
4. Place the stuffed fillets in the prepared dish, tucking those thyme sprigs around them for aroma.
5. Bake for 25 minutes, or until the fish flakes easily with a fork. Tip: Don’t overbake, or the fish will dry out.
6. Let rest for 5 minutes before serving. Tip: The resting time lets the flavors meld beautifully.
7. Garnish with extra thyme if you’re feeling fancy. Tip: A drizzle of melted butter before serving adds richness.

The walleye stays moist and flaky, with the stuffing adding a sweet and nutty crunch. Serve it on a bed of sautéed greens for a pop of color and extra veggies.

Artichoke and Parmesan Stuffed Grouper

Rethink dinner with this Artichoke and Parmesan Stuffed Grouper—flaky fish meets creamy, cheesy goodness in every bite.

Ingredients

• 2 grouper fillets, about 6 oz each
• A couple of artichoke hearts, chopped
• 1/2 cup grated Parmesan
• A splash of olive oil
• 1 tbsp minced garlic
• 1/4 cup breadcrumbs
• A pinch of salt and pepper
• 1 lemon, sliced for garnish

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a bowl, mix the chopped artichoke hearts, Parmesan, breadcrumbs, garlic, and a pinch of salt and pepper. Pro tip: The mixture should stick together when pressed.
3. Lay the grouper fillets flat and divide the stuffing between them, rolling each fillet around the filling. Secure with toothpicks if needed.
4. Heat a splash of olive oil in an oven-safe skillet over medium-high. Sear the stuffed grouper for 2 minutes per side until golden—this locks in flavors.
5. Transfer the skillet to the oven and bake for 10 minutes. The fish should flake easily with a fork when done.
6. Garnish with lemon slices right before serving. Extra tip: Let it rest for 5 minutes after baking for the juices to settle.

Melt-in-your-mouth grouper pairs perfectly with the tangy artichoke and Parmesan filling. Serve over a bed of quinoa or with roasted veggies for a meal that’s as nutritious as it is delicious.

Pepperoni and Provolone Stuffed Snapper

Make your taste buds dance with this Pepperoni and Provolone Stuffed Snapper—bold flavors meet tender fish in a dish that’s all about the wow factor.

Ingredients

• 1 whole snapper, about 2 lbs, cleaned and scaled
• A couple of slices of pepperoni, finely chopped
• A handful of provolone cheese, shredded
• A splash of olive oil
• A pinch of salt and pepper
• A lemon, sliced for garnish

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Mix the chopped pepperoni and shredded provolone in a bowl. This is your stuffing—keep it chunky for texture.
3. Make a pocket in the snapper by slicing along the belly, careful not to cut through the back.
4. Stuff the fish with your pepperoni and provolone mix. Pack it in there, but don’t overstuff—it needs room to breathe.
5. Drizzle a splash of olive oil over the fish, then season with a pinch of salt and pepper. Rub it in like you mean it.
6. Place the stuffed snapper on a baking sheet, pop it in the oven, and bake for 25 minutes. Tip: The cheese should be bubbly, and the fish flakes easily with a fork.
7. Garnish with lemon slices right before serving. Tip: The acidity cuts through the richness, balancing every bite.
8. Let it rest for 5 minutes after baking. Tip: This keeps all those juicy flavors locked in.

Delight in the crispy edges of pepperoni against the melt-in-your-mouth provolone, all wrapped up in perfectly cooked snapper. Serve it over a bed of greens or with a side of garlic bread to scoop up every last bit of cheesy goodness.

Avocado and Salsa Stuffed Mahi Mahi

Elevate your dinner game with this Avocado and Salsa Stuffed Mahi Mahi—juicy, flavorful, and ready to impress in under 30 minutes.

Ingredients

• 2 Mahi Mahi fillets, about 6 oz each
• A ripe avocado, mashed
• A half cup of your favorite chunky salsa
• A squeeze of lime juice
• A couple of tbsp olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. In a bowl, mix the mashed avocado, salsa, and lime juice. This is your stuffing—keep it chunky for texture.
3. Slice a pocket into the side of each Mahi Mahi fillet, being careful not to cut through. Pro tip: Use a sharp knife for clean cuts.
4. Stuff each pocket with the avocado-salsa mix. Don’t overfill, or it’ll spill out during cooking.
5. Brush the fillets with olive oil and season with salt and pepper. This adds a golden crust.
6. Bake for 15-20 minutes, until the fish flakes easily with a fork. Pro tip: Check at 15 minutes to avoid drying out.
7. Let rest for 2 minutes before serving. This keeps the juices in.

Rich in flavors and textures, this dish pairs perfectly with a crisp salad or roasted veggies. The avocado turns creamy, contrasting the salsa’s zest—ideal for a summer night.

Lobster and Brie Stuffed Haddock

Lobster and Brie Stuffed Haddock is the showstopper your dinner table’s been dreaming of. Luxe, creamy, and packed with flavor, it’s a seafood lover’s fantasy come true.

Ingredients

• 2 haddock fillets, about 6 oz each
• 1 cup cooked lobster meat, chopped
• 4 oz Brie cheese, rind removed and diced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice
• A splash of olive oil
• A couple of toothpicks
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. In a bowl, mix the lobster, Brie, parsley, and lemon juice. Season with a pinch of salt and pepper.
3. Lay the haddock fillets flat and divide the lobster mix between them. Roll them up and secure with toothpicks.
4. Drizzle a splash of olive oil over the rolls and place them in the baking dish.
5. Bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork.
6. Let them rest for 5 minutes before serving to let the flavors meld.

Perfectly flaky haddock hugs a rich, melty center of lobster and Brie. Serve it over a bed of wild rice or with a crisp green salad to cut through the richness.

Almond and Apricot Stuffed Whitefish

Zesty and fresh, this dish is a game-changer for your weeknight dinners. Packed with flavors that pop, it’s a surefire way to impress without the stress.

Ingredients

• 2 whitefish fillets, about 6 oz each
• 1/2 cup almonds, finely chopped
• 1/4 cup dried apricots, diced small
• A splash of olive oil
• A couple of sprigs of fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 375°F and grab a baking sheet—line it with parchment for easy cleanup.
2. In a bowl, mix the almonds, apricots, honey, lemon juice, salt, and pepper. This is your stuffing—keep it chunky for texture.
3. Lay the whitefish fillets flat. Spoon the stuffing onto one half of each fillet, then fold the other half over like a taco. Secure with toothpicks if they’re being stubborn.
4. Drizzle a splash of olive oil over the top and scatter the thyme sprigs around for aroma.
5. Bake for 15-20 minutes, until the fish flakes easily with a fork. Tip: Don’t overcook—whitefish is perfect when just opaque.
6. Let it rest for 5 minutes before serving. Tip: This lets the flavors meld beautifully.
7. Garnish with extra thyme or a drizzle of honey if you’re feeling fancy. Tip: A side of quinoa or greens balances the sweetness.

Now, the fish is tender with a crispy almond crunch, and the apricots add a chewy sweetness. Serve it on a bed of arugula for a peppery contrast or with a side of roasted veggies to keep it light.

Conclusion

Culinary adventures await with these 20 Delicious Stuffed Fish Recipes! Each dish offers a unique twist to bring excitement to your dinner table. We hope this roundup inspires you to try something new and delicious. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!