FISH FILLETS WITH STUFFING
3 pounds fish fillets (cod, haddock, whitefish, etc.)
FOR THE STUFFING:
2 tablespoons butter or margarine, melted
1/3 cup chicken broth
1/2 cup finely chopped onion
1/2 cup grated carrots
1/2 cup fresh chopped mushrooms
1/4 cup fresh minced parsley
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
paprika (for garnish)
In a large bowl, combine ingredients for the dressing and mix well.
In a greased 13x9-inch microwave-safe dish, arrange the fillets with stuffing in between them. Moisten paper towels with water; place over fish.
Cook on high for 15-16 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.
Servings: 8
Source: Taste of Home, June/July 1995
3 pounds fish fillets (cod, haddock, whitefish, etc.)
FOR THE STUFFING:
2 tablespoons butter or margarine, melted
1/3 cup chicken broth
1/2 cup finely chopped onion
1/2 cup grated carrots
1/2 cup fresh chopped mushrooms
1/4 cup fresh minced parsley
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
paprika (for garnish)
In a large bowl, combine ingredients for the dressing and mix well.
In a greased 13x9-inch microwave-safe dish, arrange the fillets with stuffing in between them. Moisten paper towels with water; place over fish.
Cook on high for 15-16 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.
Servings: 8
Source: Taste of Home, June/July 1995
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