6 medium skinless perch or saugeye fillets
½ pound small shrimp, coarsely chopped
6 slices bacon, diced
½ cup sliced fresh mushrooms
2 cups soft bread cubes
1 tablespoon minced onion
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
3 tablespoons margarine or butter, melted
In large skillet, cook bacon over medium heat until crisp, then remove from skillet. Sauté mushrooms in bacon drippings until lightly browned. Remove from heat. Add shrimp, bacon, bread cubes, onion, juice, parsley, sage, salt, pepper and egg. Mix well. Place 3 fillets in lightly greased baking pan, flesh side up. Spread with stuffing. Place other fillets on top, flesh side down. Brush with melted margarine. Salt lightly. Bake at 450°F until fish flakes easily with a fork, about 20 to 30 minutes. Sprinkle with paprika about 5 minutes before cooking time is up. Cut into halves. Serves 12.
Adapted from North Carolina Sea Grant
