Stuffed Fillet Of Fish Recipe
Ingredients
| Vegetable oil spray | ||
| Fish fillets | 6 Ounce | |
| Pepper white | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 1 tablespoon acceptable vegetable oil | ||
| Mushrooms | 6 Ounce, finely chopped | |
| 4 green onions with tops, finely chopped | ||
| Almonds | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup unseasoned bread crumbs | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| 1/2 tablespoon acceptable vegetable oil | ||
| Minced parsley | 2 Tablespoon (GARNISH) | |
Directions
Preheat oven to 375° F.
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.
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.
Chef
