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Veggie-Stuffed Fish |
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Serves: 4 Print this Recipe* See note below. 1/2 cup celery thinly sliced 1/2 cup butter or margarine 1/2 cup mushrooms sliced 1/2 cup carrots grated 1/2 cup bread crumbs fine dry 1/3 cup onions finely chopped 1 egg beaten 1 tablespoon lemon juice 1 1/2 teaspoons parsley dried, crushed 1/2 teaspoon salt 1/8 teaspoon black pepper 1 pound sole filets thawed if frozen Lemon Dill Sauce Paprika Lemon slices Dill weed Fresh or parsley sprigs * Cooking Time: 5 to 6 minutes Power: 100% (700 watts) Standing Time: 2 minutes In a 1 1/2 -quart microwavable bowl, place celery and butter. Microwave, uncovered, at 100% power (700 watts) for 1 minute or until butter melts. Add mushrooms, carrots, bread crumbs, onion, egg, lemon juice, dried parsley, salt and pepper. Stir until blended. In a 12 x 8 x 2-inch microwavable dish, place half of the fillets in a single layer, about 2 inches apart. Divide stuffing evenly and place on top of fillets. Top with a second fillet. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 4 to 5 minutes or until fish flakes easily, rotating dish one-half turn after 2 minutes. Let stand, covered, for 2 minutes. Transfer fish to a serving platter. Top with some of the sauce. Garnish with paprika, lemon slices and dill or parsley sprigs. Pass remaining sauce separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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