BAKED WHITE FISH

The stuffing can be prepared up to 1 day ahead through step 6, then cooled completely and refrigerated in an airtight container. Bring to room temperature and add the beaten egg yolks just before stuffing the fish. Do not stuff the fish until ready to bake, as the moisture will make the flesh deteriorate.

Store leftover baked fish in an airtight container in the refrigerator for up to 2 days. The stuffing will absorb moisture from the fish, so it's best enjoyed the day it's made. Reheat gently in a 300°F oven covered with foil for 10-15 minutes to prevent drying out. Do not microwave, as it will toughen the fish.