Stuffed Rolled Fish Fillets Recipe
Ingredients
| Fish fillets | 2 Pound | |
| Onions | 2 Medium, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| Snipped parsley | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Butter margarine | 2 Tablespoon, melted | |
| Lemon juice | 1 Tablespoon | |
| Paprika | ||
| Snipped parsley | ||
Directions
If fish fillets are large, cut into serving pieces.
Cook and stir onions in 1/4 cup margarine until tender.
Stir in bread crumbs, 1/2 cup parsley, the salt, nutmeg and eggs.
Spread mixture evenly over fish fillets.
Roll up fish fillets; fasten with wooden picks.
Place seam sides down in ungreased oblong baking dish, 10 x 6 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches.
Mix melted margarine and lemon juice; drizzle over fish.
Sprinkle with paprika.
Cook uncovered in 350° oven until fish flakes easily with fork, about 25 minutes.
Garnish with parsley.
Cook and stir onions in 1/4 cup margarine until tender.
Stir in bread crumbs, 1/2 cup parsley, the salt, nutmeg and eggs.
Spread mixture evenly over fish fillets.
Roll up fish fillets; fasten with wooden picks.
Place seam sides down in ungreased oblong baking dish, 10 x 6 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches.
Mix melted margarine and lemon juice; drizzle over fish.
Sprinkle with paprika.
Cook uncovered in 350° oven until fish flakes easily with fork, about 25 minutes.
Garnish with parsley.
Chef
