Vegetable Fish Rolls Recipe

Summary

Difficulty LevelEasyCourse
Method

Ingredients

 Onion1 Large, finely chopped
 Garlic1 Clove (5 gm), minced
 Vegetable oil2 Tablespoon
 Butter/Margarine2 Tablespoon
 Carrots2 Large, scraped and cut into julienne strips
 Celery stalks2 Large, cut into strips
 Sole fillets/Flounder fillets6 Ounce (4 X 6 Ounce Fillets)
 Dried dill weed3⁄4 Teaspoon (Whole)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Lemon1 , sliced
 Dry white wine1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon
 Watercress1

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 508

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 20.1 g100.3%

Trans Fat 0 g

Cholesterol 146.2 mg

Sodium 1352.8 mg56.4%

Total Carbohydrates 63 g21.1%

Dietary Fiber 14.9 g59.6%

Sugars 24.4 g

Protein 40 g80%

Vitamin A 515% Vitamin C 168.7%

Calcium 33.6% Iron 25.7%

*Based on a 2000 Calorie diet

Directions

Saute onion and garlic in hot oil until tender.
Remove from skillet, and set aside.
Melt butter in skillet; add carrots and celery, and saute 3 minutes or until desired degree of doneness.
Place one fourth of carrot and celery strips on short end of each fillet; roll up fillets, and place seam side down in an 8 inch square baking dish.
Combine onion mixture, dillweed, salt, and pepper.
Spoon mixture over and around rolls; top with lemon slices.
Combine wine and lemon juice; pour around fillets.
Cover and bake at 375° for 15 to 20 minutes or until fish flakes easily when tested with a fork.
Garnish with watercress.
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