The plan for tomorrow night was for swordfish steaks blackened, but the swordfish at the market didn't tempt me. I bought thick cod fillets and a large can of lump crabmeat. I've got fresh lemons, and about everything else you could imagine making a stuffing with, including bacon and red bell pepper. I'm not sure if I should cut the fillets in half so that I can roll the stuffing between, or put a layer of stuffing atop the fillets. Whatever I do, I'd prefer to bake the fish. Any hints? RC

If it was me I would cut the fillets and roll in between. I like the fish flavor in the stuffing. lol That's how I do the flounder although it is a different size of fillet.

I would go for on top. That way the stuffing will form a nice crust while it is baking which will give you another layer of flavor.

Thanks for the replies. I made a big bowl of stuffing with crab, bacon, red bell pepper, celery, bread crumbs, lemon zest... and put about 1/2" over the fillets. I made a sauce of chicken broth, lemon juice and butter to help poach the fish, and to drizzle over the crispy top of the stuffing. My son Dave will make risotto, and I'll have some greens on the side. I'm looking forward to this. RC

That really sounds good RC! I could eat the stuffing alone. lol

Most thought the stuffing, heavy with crab, was the clincher. Fran, who isn't much into fish, had a fillet and enjoyed it. Very filling. RC

That sounded excellent, RC.