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This single serving baked stuffed fish features a tender white fish fillet filled with a savory bacon and vegetable stuffing and baked until flaky in about 30 minutes. It’s a simple, flavorful dinner made for one.
Featured Comment
“If you haven’t tried this dish you’re really missing out on something wonderful. This has become a regular rotation for me about every 3 weeks.”
– Gerard
Why You’ll Love This Recipe
- Ready in 30 minutes: This single serving baked stuffed fish cooks quickly in the oven.
- Low Carb: Made with protein-rich fish and a vegetable-based stuffing, this baked stuffed fish fits well into a low carb meal plan.
- Works with mild white fish: Use tilapia, flounder, sole, or similar fish fillets.
- Perfectly portioned for one: A true single serving dinner with no scaling needed.
- Flavorful stuffing: Bacon, vegetables, and Parmesan keep the fish moist and well seasoned.
The moment this stuffed fish goes into the oven, the kitchen starts to smell incredible. The bacon and vegetables soften into a rich, savory filling, and as the fish bakes, it stays tender and flaky with just enough richness from the butter and Parmesan. This is one of those single serving dinners that feels complete and satisfying.
Looking to round out the meal? This stuffed fish pairs well with many of our single serving side dishes. Try a cucumber salad for one, small batch roasted cabbage, or roasted brussels sprouts for one. If you’re in the mood for something comforting, buttered noodles for one make a simple, satisfying option.
Ingredients And Substitutions
If you have any ingredients leftover from this stuffed fish recipe, check out our Leftover Ingredients Recipe Finder.
- Fish Fillet: Use a mild white fish fillet like flounder, sole, tilapia, or catfish for a tender, moist base. These flaky fillets work best with a flavorful stuffing and bake quickly.
- Bacon: Adds a rich savory kick to the stuffing. For a pescatarian option, swap bacon with smoked salmon. Use extra bacon in a mini crack chickem casserole, pan fried okra for one, or single serve black eyed peas.
- Celery, Onions, and Garlic: These aromatics build the foundation of the stuffing. If you don’t have celery, finely chopped bell pepper can be used. Use leftover vegetables in a mini slow cooker pot roast, chicken stew for one, or seafood gumbo for one.
- White Wine: A splash brightens the stuffing with acidity and depth. Substitute with chicken broth or lemon juice for a non-alcoholic version.
- Parmesan Cheese: Brings savory, umami flavor to the stuffing. Other cheeses like cheddar or feta can be used for variation.
- Butter: Melted butter creates a rich base in the baking dish and keeps the fish fillet moist as it bakes.
- Olive oil: Use extra virgin olive oil for its quality flavor, or a lighter olive oil if preferred.
Recipe Variations
This baked stuffed fish recipe is easy to adapt with a few simple changes to the stuffing.
- Mushroom Stuffed Fish: Replace the bacon with finely chopped mushrooms and a handful of nuts for a hearty, meat-free stuffing.
- Herb-Stuffed Fish: Add fresh dill, basil, or tarragon to the stuffing for a bright, herb-forward flavor that pairs well with mild white fish.
- Spicy Stuffed Fish: Stir in finely chopped jalapeño or a pinch of red pepper flakes for gentle heat throughout the stuffing.
- Creamy Stuffed Fish: Mix a spoonful of cream cheese or sour cream into the stuffing to add richness and moisture as the fish bakes.
How To Make Stuffed Fish For One
These simple steps show how to assemble and bake stuffed fish. Ingredient amounts and full instructions are in the recipe card below.
- Prepare the stuffing: Cook the diced bacon with the chopped celery, onion, and garlic in a skillet until the bacon is cooked and the vegetables are soft. Stir in the parsley and remove from the heat.
To Assemble:
- Spoon the stuffing down the center of the fish fillet.
- Roll the fillet up gently and secure it with toothpicks.
- Add a small amount of melted butter to the bottom of a small baking dish. Place the fish in the dish, pour the remaining butter over the top, and add a splash of water or white wine.
- Sprinkle with Parmesan cheese and paprika. Bake until the fish is cooked through and flakes easily, about 30 minutes.
Expert Tips
- Prepare the fish: Pat the fish fillet dry before adding the stuffing. This helps the fish bake evenly and prevents excess moisture.
- Fill carefully: Spoon the stuffing down the center without overfilling so the fillet rolls easily and cooks through.
- Secure the roll: Use toothpicks to hold the fish closed while baking. Remove them before serving.
- Check for doneness: Bake until the fish is opaque and flakes easily with a fork. For accuracy, the internal temperature should reach 145°F.
Frequently Asked Questions
Mild white fish fillets like tilapia, flounder, sole, or catfish work best because they bake evenly and pair well with savory stuffing.
The fish is done when it turns opaque and flakes easily with a fork. For accuracy, the internal temperature should reach 145°F.
You can prepare the stuffing in advance and refrigerate it for up to one day. Assemble and bake the fish just before serving for best texture.
Yes. This recipe is naturally low carb since it’s made with fish, vegetables, bacon, and cheese, without breadcrumbs or fillers.
A small baking dish that comfortably holds one rolled fish fillet works best.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Easy Dinner Ideas For One
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Baked Stuffed Fish For One
Equipment
Ingredients
- 1 (8-ounce) catfish fillet or use flounder, sole, or tilapia
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1 teaspoon olive oil
- 1 slice bacon -diced
- 2 tablespoons diced celery
- 2 tablespoons diced onions
- 1 clove garlic -minced
- 1 teaspoon finely chopped parsley
- ½ tablespoon salted butter -melted
- 2 tablespoons white wine
- 2 tablespoons grated Parmesan cheese
- pinch paprika
Instructions
- Heat the oven to 350°F (177°C).
- Season the fish fillet with salt and pepper and set aside.
- Heat the olive oil in a skillet over medium-high heat. Add the bacon, celery, and onion and cook until the bacon is crisp and the vegetables are soft. Add the garlic and cook for 1 minute more.
- Remove the skillet from the heat and stir in the parsley.
- Spoon the stuffing over the fish fillet, roll it up, and secure with a toothpick.
- Add a small amount of melted butter to a small baking dish and tilt the dish to coat the bottom. Place the fish in the dish.
- Pour the remaining butter over the fish and add the wine to the dish.
- Sprinkle with Parmesan cheese and paprika.
- Bake for 30 minutes, or until the fish is opaque and flakes easily with a fork.
Notes
- Prepare the fish: Pat the fish fillet dry before adding the stuffing. This helps the fish bake evenly and prevents excess moisture.
- Fill carefully: Spoon the stuffing down the center without overfilling so the fillet rolls easily and cooks through.
- Secure the roll: Use toothpicks to hold the fish closed while baking. Remove them before serving.
- Check for doneness: Bake until the fish is opaque and flakes easily with a fork. For accuracy, the internal temperature should reach 145°F.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m a cook at a country club, and these guys go crazy for Catfish and Frog legs (we’re in the South, lol). Found this recipe and decided to give it a try as a special for the week, and they absolutely loved it. They want to make it a permanent item on the menu now, lol. I did add around 1 Tbsp of Cream Cheese to the filling, and served it with a side of Lemon Herb rice and steamed mixed vegetables.
This makes me smile! I love that you tried it as a special and that it was such a hit. Adding cream cheese to the filling sounds like a delicious addition, and serving it with lemon herb rice and vegetables sounds perfect. I’m so glad everyone enjoyed it!