 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Adapted from a supermarket recipe card by High Liner. Serve with crusty, piping hot whole wheat rolls. Paragraph 2 of the ingredients refers to the stuffing mixture, while paragraph 3 is for the rice-based accompaniment. An ideal Friday night supper. Ingredients:
4 sole fillets |
8 ounces crab, shrimp or 8 ounces lobsters, chopped |
1/4 cup chopped onion |
2 teaspoons soy sauce |
2 teaspoons dry sherry |
1/2 cup breadcrumbs (enough to bind) |
1 egg |
12 mushrooms, sliced & browned |
2 cups cooked rice |
2 tablespoons butter or 2 tablespoons margarine |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 cup chopped onion |
1 garlic clove, minced |
1 cup sliced zucchini, parboiled |
1 cup sliced carrot, parboiled |
1 cup corn kernel |
1 cup diced seeded tomato |
Directions:
1. Preheat oven to 400°.
2. Combine all stuffing ingredients and add enough breadcrumbs to bind. Spread stuffing mixture on fillets. Roll up fillets and secure with toothpicks.
3. place in shallow baking dish; dab each fillet with butter.
4. Bake, covered, for 14-15 minutes, or until fish flakes easily with a fork.
5. Melt butter or magarine in a large frying pan. Stir in oregano and basil. Add onion and garlic. Saute 2-3 minutes. Add zucchini, carrots and corn. Cook and stir until vegetables are tender and any liquid has evaporated. Add rice and tomatoes. Cook until heated through. Serve with stuffed fish fillets; squeeze fresh lemon over fish.
|
|