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Vegetable-Fish Rolls
Ingredients:
1 lg. onion, finely chopped
1 clove garlic, minced
2 Tbs. vegetable oil
2 Tbs. butter
2 lg. carrots, cut into julienne strips
2 lg. stalks celery, cut into julienne strips
4 (4 to 6 Oz.) sole or flounder fillets
3/4 tsp. dried whole dillweed
1/2 tsp. salt
1/4 tsp. pepper
1 lemon, sliced
1/2 c. dry white wine
2 Tbs. lemon juice
1 lg. onion, finely chopped
1 clove garlic, minced
2 Tbs. vegetable oil
2 Tbs. butter
2 lg. carrots, cut into julienne strips
2 lg. stalks celery, cut into julienne strips
4 (4 to 6 Oz.) sole or flounder fillets
3/4 tsp. dried whole dillweed
1/2 tsp. salt
1/4 tsp. pepper
1 lemon, sliced
1/2 c. dry white wine
2 Tbs. lemon juice
Directions:
Saute onion and garlic in hot oil till 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 1/4 of carrot and celery strips on short end of each fillet; roll up fillets, and place seam side down in an 8" square baking dish. Combine onion mixture, dillweed, salt, and pepper. Spoon 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.
Makes 4 Servings
Saute onion and garlic in hot oil till 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 1/4 of carrot and celery strips on short end of each fillet; roll up fillets, and place seam side down in an 8" square baking dish. Combine onion mixture, dillweed, salt, and pepper. Spoon 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.
Makes 4 Servings
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