Taste of Home
Stuffed Fish Fillets
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 8 servings.
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."
Ingredients
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2 small carrots, shredded
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1 small onion, minced
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5 tablespoons butter, divided
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4 slices bread, cubed
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3/4 cup canned diced tomatoes, drained
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1/2 small cucumber, chopped
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1-1/4 teaspoons salt, divided
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1/4 teaspoon dill weed
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1/8 teaspoon pepper
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8 sole or orange roughy fillets (4 ounces)
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1/8 teaspoon paprika
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8 lemon wedges
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 serving: 233 calories, 9g fat (5g saturated fat), 74mg cholesterol, 798mg sodium, 14g carbohydrate, 2g fiber), 24g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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