Cream Cheese Stuffed White Fish

White fish generally has a mild flavor, so I wanted to create something that accentuates its strengths. I added the richness of cream cheese and the punch of soy sauce and scallions, to create a velvety, smoky dish. It is delicious, bite-sized, (and cute!) This dish could be served as either appetizer or entrée.

Cream Cheese Stuffed White Fish


(Recipe by:Chef Yasue Siewert)


Prep. : 15 minutes
Cook : 20 minutes


Makes 16 pieces


4 fillet of white fish (turbot or flounder)
3 oz cream cheese, cut into 16 pieces
3 scallions, ends trimmed cut into 2-3 inches and thinly sliced
kosher salt and black pepper
1 tbsp soy sauce
1 tbsp white wine
½ tsp sugar


Preheat the oven to 350 degrees F.
Remove the skins and bones from fish if there are any. Cut each fillet into 4 pieces. (Cut the fillet length-wise in half, and then cut each half again into halves, creating 4 quarters.) With a sharp knife, carefully slice long notches (a kind of "stripe pattern") into one side of the fillet pieces, spacing the notches 1/8-inch apart, being sure not to cut through to the fish.
Place the cream cheese and scallion on the non-sliced side of the fish, and roll up.
Place the rolled fish with seam down on a sheet pan lined with parchment paper. Sprinkle salt and pepper.
Mix together the soy sauce, white wine, and sugar in a small bowl.
Drizzle about ¼ tsp of sauce mixture over the each rolled fish.
Bake them for about 20 minutes until fish is cooked through.
Serve warm.

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