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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. 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:
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.
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