Show Subscription Form




TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 sole or walleye fillets (6 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1-1/2 cups V8 juice
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • Hot cooked rice, optional

Nutritional Facts

1 fillet with 1/2 cup sauce (calculated without rice) equals 199 calories, 5 g fat (2 g saturated fat), 88 mg cholesterol, 779 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 meat, 1 vegetable, 1/2 fat.

Directions

  1. Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon salt and pepper. In a saucepan, combine the V8 juice, celery, onion, green pepper, lemon juice, sugar and remaining salt; bring to a boil. Cook over medium-low heat for 5-6 minutes or until vegetables are tender. Pour over fish; dot with butter.
  2. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with rice if desired. Yield: 4 servings.
Originally published as Veggie-Topped Fillets in Light & Tasty April/May 2004, p23

Nutritional Facts

1 fillet with 1/2 cup sauce (calculated without rice) equals 199 calories, 5 g fat (2 g saturated fat), 88 mg cholesterol, 779 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 meat, 1 vegetable, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Veggie-Topped Fillets

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image