This month #fishfridayfoodies are doing a stuffed fish or seafood theme. We usually don’t think of seafood as a “make ahead” meal. It is better freshly cooked and often demands you stand next to it so you don’t cross that fine line of overdone.
I love to serve fish at dinner parties. It seems elegant and special. Since my dinner parties usually involve 5 courses, fish is great because it is lighter than most entrees. Although several people did have to lie down on my living room floor between the 4th and 5th courses. I now see that as a marker for a great party. We did have 8 white wines and 7 dessert wines so that might have had something to do with it.
Anyway, I hate fussing over food when I would rather spend time with my guests. So I figured out a stuffed fish recipe that is mostly make ahead. The filling can be made well in advance and frozen. The assembly can be done earlier the day of the party. And it cooks, unsupervised, in 30 minutes so I can enjoy the preliminary courses and the company of my friends.
This stuffed fish recipe starts with my spanikopita filling. Which will easily keep a month in the freezer. I form the filling into 12 balls 1/3 cup each and freeze. Defrost in fridge night before you plan to use.
- 1 batch spanikopita filling - see recipe link http://tastingpour.com/2014/12/domaine-meriwether-sparkling-wine-and.html/
- 36 thin Dover sole fillets (about ⅓ lb for each serving of 3 fillets)
- Divide the spanikopita filling into 12 mounded balls (approx ⅓ cup each). Dry the fish fillets. Wrap 3 fish fillets, one at a time on top of each other, around each spanikopta ball.
- Place on parchment lined baking pan. Can be covered at this point and stored in refrigerator for a few hours.
- Bake at 350 degrees for 30 minutes or until fish is done.
- Serve immediately.
This recipe is so forgiving. I actually had the broiler on instead of baking for half of the cook time and it still turned out delicious. I served over cous cous with harissa glazed roasted carrots and parsnips.
This meal was part of a wine pairing dinner. The theme was international whites. Click on each link to read about our tasting of Vivanco White Rioja DOCa, Cusumano Shamaris Grillo Sicilia DOC, and Planeta La Segreta Il Bianco Sicilia DOC.
Now don’t miss out on these other Stuffed Fish or Seafood recipes. A special thanks to Wendy at A Day in the Life on the Farm for hosting.