Veggie Stuffed Fish Recipes

STUFFED FISH FILLETS

Steps:

• 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., 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.

BAKED STUFFED FISH FILLET

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Cut fish into strips.
• Generously grease a muffin tin .
• Line prepared muffin cups with fish strips.
• Sprinkle lightly with salt.
• In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
• Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
• Spoon stuffing into each fish-lined muffin cup.
• Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
• Sprinkle with chopped parsley.
• Bake for 30 minutes, or until fish flakes easily with a fork.
• Serve with lemon wedges, if desired.

FISH FILLETS WITH STUFFING

Steps:

• In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.

VEGGIE STUFFED SOLE FISH

Steps:

• Preheat oven to 350f degrees; coat a medium baking dish with veggie spray, set aside.
• Lay the fillets flat on a cutting board, sprinkle each with half the salt, pepper and dill. Lay half the strips of carrot, sweet pepper, red onion, sideways on each fillet. Starting on the smallest end of the fillet, roll as tightly as possible to enclose the veggies; place rolls in prepared baking dish seam side down, using tooth picks if necessary. Carefully pour the wine over the rolls; Sprinkle the other half of the salt, pepper and dill over the rolls.
• Cover and bake for approximately 20 minutes or until the fish flakes easily with a fork.

VEGETABLE STUFFED SOLE

Steps:

• Combine all ingredients except fish, wine, and lemon slices.
• Place 4 fillets in a greased baking dish and spread 1/4 c.
• filling on each fillet.
• Place remaining fillets over filling.
• Pour wine over fillets.
• Cover and bake at 375 for 20 minutes.
• Uncover, place lemon slices over each fillet.
• Bake 5 more minutes.

VEGGIE-STUFFED FLOUNDER RECIPE

Steps:

• Preheat the oven to 400 ° F. Place 4 groups of 6 asparagus spears onto 2 large baking sheets. Spray with olive oil and season each group with ⅛ teaspoon salt and pepper to taste. Season one side of each fish fillet with ⅛ teaspoon salt, then spread 1 teaspoon of pesto over each piece of fish. Place ½ cup spiralized vegetables in the center of each fillet, season with a pinch of salt and pepper, roll up, and place seam side down on top of the asparagus. Brush the tops of each rolled fish with 1 teaspoon pesto and sprinkle with the panko. Bake in the center of the oven until the fish is cooked through, about 15 minutes. Switch the oven to broil. Move the pan to the second rack from the top and broil the fish until golden, about 3 minutes.

STUFFED FISH FILLETS

Steps:

• Preheat oven to 350°F. Prepare stuffing mix with the water and 3 Tbsp. of the margarine as directed on package.
• Sprinkle fish evenly with 1 Tbsp. of the lemon juice. Spoon 1/3 cup of the prepared stuffing onto each fillet; roll up loosely to enclose stuffing, starting at one of the short ends. Place, seam-sides down, in greased baking dish; spoon remaining stuffing around roll-ups. Sprinkle evenly with remaining 1 Tbsp. lemon juice and the paprika; dot with remaining 1 Tbsp. margarine.
• Bake 20 min. or until fish flakes easily with fork.

VEGGIE-STUFFED FISH

Steps:

• * 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.