whole fish with beach plum + onion stuffing

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Serves 4.