This is a one of my favorite Sheepshead Recipes from Superb Recipes and can go from your cooler to your plate in less than 40 minutes.
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Baked Sheephead Superb Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 8 1x
- Category: Sheephead
- Method: Baked
- Cuisine: Southern
Scale
Ingredients
- 4 pounds Sheephead (cleaned, head on)
- 1/2 pound deveined shrimp (coarsely chopped)
- 1/4 cup crushed French bread
- 1/2 pound crabmeat (dark)
- 4 tablespoons butter
- 1/4 cup white vine
- 1/2 cup chopped green onions
- 1 can buttered sliced mushrooms
- 2 tablespoons chopped parsely
- 1/4 teaspoon thyme
- 1 stalk celery, chopped
- 1/4 teaspoon basil
- 1 small onion, chopped
- Red pepper, black pepper and salt
Sauce:
- 1 tablespoon butter
- 2 stalks celery, chopped
- 1 can Rotel tomatoes
- 1 bell pepper, chopped
- 2 onions, chopped
- 1 teaspoon minced garlic
- 1 bunch green onions, chopped
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped parsley
- Salt, red pepper and black pepper
- 1 small can tomato sauce
Instructions
Bake about a 6-inch length of French bread. Crumble and set aside. Melt butter. Add onion, celery and dry seasonings; sauté 5 minutes then add remainder of ingredients. Simmer 3 minutes. Remove and let cool. Stuff fish cavity.
Melt butter, aadd remainder of ingredients and simmer for 15 minutes.
Place fish in pan, pour sauce over and bake in 350 degree oven for 30 minutes. Spoon sauce over fish frequently.