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Stuffed Fillet Of Fish Recipe
|Vegetable oil spray||1|
|Fish fillets||30 Ounce (6 fillets, about 5 ounces each, such as sole or flounder)|
|White pepper||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon (acceptable)|
|Fresh mushrooms||6 Ounce, finely chopped|
|Green onions with tops||4 , finely chopped|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Unseasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Tablespoon (acceptable)|
|Minced fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1288 Calories from Fat 555
% Daily Value*
Total Fat 62 g95.3%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 562.5 mg
Sodium 882 mg36.8%
Total Carbohydrates 31 g10.3%
Dietary Fiber 11 g44.2%
Sugars 6.7 g
Protein 166 g332.9%
Vitamin A 101.5% Vitamin C 111.7%
Calcium 65.3% Iron 34.2%
*Based on a 2000 Calorie diet
Lightly grease six ovenproof 6-ounce custard cups or one muffin pan with six 2 1/2 X 1 1/4-inch cups with vegetable oil spray.
Curl each fillet inside a custard or muffin cup.
Sprinkle with pepper and paprika.
In a nonstick skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and onions and saute until tender, about 2 minutes.
Remove skillet from heat.
Stir in almonds, bread crumbs and parsley.
Spoon mixture equally into center of each fillet.
Brush tops with remaining oil.
Bake 15 minutes, or until fish is no longer translucent.
Carefully remove each stuffed fillet from cup, spoon juice over top and garnish with parsley.