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Stuffed Fish Fillets

 Stuffed Fish Fillets
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
8 ServingsPrep: 10 min. Bake: 25 min.


  • 2 small carrots, shredded
  • 1 small onion, minced
  • 5 tablespoons butter, divided
  • 4 slices bread, cubed
  • 3/4 cup canned diced tomatoes, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 small cucumber, chopped
  • 1-1/4 teaspoons salt, divided
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 8 sole or orange roughy fillets (4 ounces)
  • 1/8 teaspoon paprika
  • 8 lemon wedges


  • In a large nonstick skillet, saute carrots and onion in 3 tablespoons
  • of butter until tender. Remove from the heat. Stir in bread cubes,
  • tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper.
  • Place four fillets in a 13-in. x 9-in. baking dish coated with
  • cooking spray. Top each with 1 cup stuffing and another fillet.
  • Sprinkle with paprika and remaining salt. Dot with remaining butter.
  • Bake, uncovered, at 350° for 25-30 minutes or until fish flakes
  • easily with a fork. Cut in half; serve with lemon. Yield: 8
  • servings.

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Stuffed Fish Fillets (continued)

Nutritional Facts: One serving (half of a stuffed fillet) equals 233 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 798 mg sodium, 14 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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