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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes. Ingredients:
1/2 cup butter, divided |
1 medium tomato, chopped |
1/2 cup finely chopped celery |
1/4 cup minced fresh parsley |
2-1/2 cups soft bread crumbs |
2 ounces crumbled blue cheese |
1 egg, lightly beaten |
1/2 teaspoon salt |
6 flounder or sole fillets (1-1/2 to 2 pounds) |
1 tablespoon lemon juice |
Directions:
1. In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11-in. x 1-in. x 2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving. Yield: 4-6 servings.
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