Preparation:
Drain clams and rinse. Melt butter and sauté onions until tender.
Add clams, bread cubes, salt and pepper and toss lightly. Arrange 1/2 of the fillets on a raised rack in a greased baking dish.
Top with stuffing and cover with remaining fillets. Combine soup, parsley and pimento. Spread evenly over fillets.
Top the fillets with a mix of bread crumbs and melted butter.
Bake at 450F for 25 minutes or until fish flakes easily.
Adapted from a recipe in "Canadian Fish - A Good Catch!", Fisheries and Oceans Canada, 1980) |
