Fish Stacks


"An easy yet delicious way to prepare fish. You can keep it simple or dress it up for a more formal dinner. Even the non-fish lovers in my house like this recipe!"
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35-45 mins servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Preheat oven to 350. Thaw fish fillets if frozen. Rinse and drain well. Cut into four 4x3 inch portions. Place in a shallow baking dish.
  2. Cook onion and mushrooms in margarine or butter, covered, about 5 minutes. Uncover; add peas and simmer for 2 to 4 minutes or till excess liquid evaporates. Remove from heat.
  3. Stir in cream cheese, dillweed, and pepper. Spoon mixture evenly over each fish portion.
  4. Separate refridgerated crescent rolls into 2 rectangles. Pinch perforations to seal. Cut each rectangle in half. Place one rectangle atop each fish portion.
  5. Brush dough with milk or butter if desired. Bake in preheated oven for
  6. 20-25 minutes or till fish is done.
  7. *This dish can be transformed into an even more delicious and more formal dish by adding crab meat or even shrimp along with the vegatables/cream cheese to make a seafood stack. You can also make a crab or lobster Newberg sauce for the top just before serving.


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