Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds fresh cod or sole (four pieces)
  • 4 ounces cocktail shrimp
  • 6 ounce can crab meat (drained)
  • 1 cup cooked white rice (or brown, your choice)
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped bell pepper (optional)
  • 2 tablespoons mayonnaise
  • 0.5 teaspoon paprika
  • .25 teaspoon chili powder
  • sea salt & fresh ground pepper (to taste)
  • unsalted butter (optional for dairy-free)

Instruction

  • Preheat oven to 375 degrees.
  • In a large bowl, combine the crab, onion, bell pepper, rice, and shrimp.
  • Add the mayonnaise, paprika, chili powder, salt and pepper. Stir to thoroughly combine. Set aside.
  • Make a slice down the center of you cod filet, trying not to cut through the ends. You can cut all the way through, I have made it both ways.
  • If cod is in one large filet, cut into 4 equal portions. It has a natural indentation in the center, slice into the flesh to form a pocket. If it falls apart don't worry, we have toothpicks for that.
  • Scoop the filling mixture into the center of the cod filets. Use toothpicks to hold sides together if needed.
  • Place the stuffed cod in a baking dish. Place a slice of butter on top of each portion {optional} and sprinkle with paprika to add a bit of color.
  • Wrap with foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes, or until the internal temperature of the cod reaches 145 degrees in the thickest part of the "cod", not the filling.
  • Serve with lemon wedges and choice of side dish.