Stuffed Fish Fillets Recipe

5 3 2
Stuffed Fish Fillets Recipe
Stuffed Fish Fillets Recipe photo by Taste of Home
Publisher Photo

Stuffed Fish Fillets Recipe

Read Reviews
5 3 2
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Stuffed Fish Fillets in Light & Tasty June/July 2001, p16

Nutritional Facts

6 ounce-weight: 233 calories, 9g fat (5g saturated fat), 74mg cholesterol, 798mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

  • 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
  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.
  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. Yield: 8 servings.
Originally published as Stuffed Fish Fillets in Light & Tasty June/July 2001, p16

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Reviews forStuffed Fish Fillets

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kckamargo63 User ID: 7981779 269902
Reviewed Jul. 24, 2017

"Delicious and easy to make!"

MY REVIEW
wallstreetdiva User ID: 6422734 47503
Reviewed Dec. 25, 2011

"Absolutely delicious! I tried this with whole stuffed trout -sauteeing all the ingredents together but the tomatoes and bread cubes which was added prior to stuffing- and threw in some shrimp. Will be a staple at my home."

MY REVIEW
wallstreetdiva User ID: 6422734 86981
Reviewed Dec. 25, 2011

"This was the centerpiece of my Christmas dinner absolutely delicious!!! Must try. The only thing I did differently was add shrimp and sauteed all the ingredients at the beginning but the tomatos and bread.

Good luck!"

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