Name: Stuffed Fish Fillets
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Fish Fillets

1. 2 small carrots, shredded -

2. 1 small onion, minced -

3. 5 tablespoons butter, divided -

4. 4 slices bread, cubed -

5. 3/4 cup canned diced tomatoes, drained -

6. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

7. 1/2 small cucumber, chopped -

8. 1-1/4 teaspoons salt, divided -

9. 1/4 teaspoon dill weed -

10. 1/8 teaspoon pepper -

11. 8 sole or orange roughy fillets (4 ounces) -

12. 1/8 teaspoon paprika -

13. 8 lemon wedges -

How to cook deliciously - Stuffed Fish Fillets

1. Stage

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. Stage

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.