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Veggie-Topped Fillets

 Veggie-Topped Fillets
These easy-to-prepare sole fillets are baked in a mild tomato-flavored sauce. Joan Shirley of Trego, Montana sent the recipe.
4 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • Bake, uncovered, at 350° for 10-15 minutes or until fish flakes
  • easily with a fork. Serve with rice if desired. Yield: 4 servings.
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,

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Veggie-Topped Fillets (continued)

Nutritional Facts: 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.