Stuffed Fish Fillets
Makes 4 Servings:
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8-fresh or frozen fillets of sole or flounder
1/4-butter or margarine
1-stalk celery,finely chopped
1-cup chopped fresh mushrooms
2/3-cup herb-seasoned stuffing mix
1-teaspoon grated parmesan cheese
Dash Garlic Powder
1-tablespoon dry sherry
1/2-teaspoon lemon juice
1-egg,beaten
Lemon sauce:
1/4-cup butter or margarine
1/2-cup sliced fresh mushrooms
2 to 3 teaspoons lemon juice
Dash Garlic Powder
1/8-teaspoon salt
Dash Pepper
Snipped Parsley
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*1*
Thaw the fish if frozen.Preheat the oven to 450.Grease a
2-quart rectangular baking dish.Set aside.
*2*
To make the stuffed fish:In a medium skillet over medium
heat,melt the margarine or butter.Add the celery and
mushrooms and cook and stir until the vegetables are
tender;remove from heat.
*3*
Stir in the stuffing mix,parmesan cheese,garlic powder,
dry sherry,1/2 teaspoon lemon juice and beaten egg.
*4*
Divide the stuffing among the fillets.Wrap the ends of
the fillets around the stuffing and place the rolls seam-
side down in the prepared baking dish.
*5*
Bake,uncovered,in the 450 oven for 12 to 15 minutes or
until the stuffing is hot and the fish flakes easily
when tested with a fork.
*6*
To make the lemon sauce:In a small saucepan,over medium
heat,melt the margarine or butter.Reduce the heat to medium
low,add the mushrooms and cook and stir for 2 minutes;
remove from heat.
*7*
Stir in the 2 to 3 teaspoons lemon juice,garlic powder,
salt and pepper.Spoon the sauce over each fish fillet just
before serving.Sprinkle with the parsley.
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