Veggie-Stuffed Fish


Serves: 4
Total Calories: 288

Ingredients

* See note below.
1/2 cup celery thinly sliced
1/2 cup butter or margarine
1/2 cup mushrooms sliced
1/2 cup carrot grated
1/2 cup bread crumbs fine dry
1/3 cup onion 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 filet thawed if frozen
Lemon Dill Sauce
Paprika
lemon slices
dill weed Fresh or parsley sprigs

Directions:

* 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.

Nutritional Facts:

Serves: 4
Total Calories: 288
Calories from Fat: 214

This Veggie-Stuffed Fish recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.


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Veggie-Stuffed Fish




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