Vegetable Stuffed Fish Rolls Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Carrots2 Medium, shredded
 Parsley sprigs2 , chopped
 Pimientos2 , chopped
 Green onions2 , chopped
 White bread cubes2 Cup (32 tbs) (Stale)
 Melted butter1⁄2 Cup (8 tbs)
 Fillet sole2 Pound
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 322 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.4%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 111.3 mg

Sodium 290.3 mg12.1%

Total Carbohydrates 12 g3.9%

Dietary Fiber 1.1 g4.6%

Sugars 1.7 g

Protein 31 g61.6%

Vitamin A 93.5% Vitamin C 41.3%

Calcium 7.6% Iron 6%

*Based on a 2000 Calorie diet

Directions

Mix together first 5 ingredients, 1/4 cup melted butter, and salt and pepper to taste.
Spread each fillet with some of mixture.
Roll fillets up from small end and secure with toothpicks.
Put in shallow baking dish and brush with melted butter; sprinkle with salt and pepper.
Bake in preheated moderate oven (375°F.) for 30 minutes, or until done.
Makes 6 servings.
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