whole fish with beach plum + onion stuffing
photo by Elizabeth Cecil
The tart flavor of beach plums is a welcomed addition to savory dishes. Here, a variety of onions are sautéed with the fruit to make a simple, flavorful stuffing. In addition to filling a whole fish, this stuffing is delicious packed into split chicken breasts or baked on top of quahogs.
1 4-pound codfish or striped bass, prepared for stuffing
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
3 shallots, minced
6 scallions, minced
1/4 cup minced chives
2 cloves garlic, minced
1/4 cup pitted beach plums, finely chopped
2/3 cup panko breadcrumbs
1/4 teaspoon red pepper flakes
1 lemon, sliced, plus extra wedges for serving
3-4 sprigs fresh thyme
- Preheat oven to 350°F. Generously salt and pepper inside and outside of fish. Place on a parchment paper-lined baking sheet and refrigerate until ready to use.
- Heat olive oil in a sauté pan over medium heat. Add shallots, scallions, chives, and garlic and cook, stirring, until soft, about 5 minutes. Stir in beach plums, breadcrumbs, and red pepper flakes, and season with salt and pepper.
- Scoop stuffing into cavity of fish and top stuffing with lemon slices and sprigs of thyme. Bake for 25-30 minutes, or until fish’s internal temperature reaches 140°F.
- To serve, carefully pull back fish’s skin and lift portions of fillets off with a fish spatula. Serve with a spoonful of stuffing and fresh lemon.