My mom made the best stuffed whitefish with crabmeat dressing, but the recipe required a 4-5 lb. fish, too much for the two of us, so over the years when I had a craving for this I made the deconstructed version: the dressing surrounding the fish. The other day salmon was the best option at the market (whitefish fillets were too thin). You certainly can use any fish you like for this.
1 Tbl. olive oil
2 Tbl. butter
1 cup diced onion
2 stalks celery, diced
5-6 fresh mushrooms, sliced
1 1/2 cups breadcrumbs made from day old white bread (I use my mini food processor)
6-8 oz. crabmeat
1/2 cup chopped parsley
1/3 cup half and half
1/3 cup melted butter
1/3 cup dry white wine
1 - 1-1 1/2 lb. salmon fillet, skinned
Saute the onion, celery and mushrooms in the butter and olive oil until the onion softens. Let the mixture cool a few minutes, then add the crab, breadcrumbs, parsley and half and half. Season with salt and pepper.
Place the fillet in the center of an oiled baking dish and surround with the dressing. Pour the melted butter mixed with the wine over the fish and dressing (I add a few shakes of sweet paprika to this)
Bake in a pre-heated 400 F oven for 20 minutes.