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Fish Rolls, Lemony Stuffed

List of Ingredients

8 flounder, sole or other thin white fish fillets, (4 ounces each)
1 teaspoon fresh lemon juice

FOR THE STUFFING:
1 tablespoon margarine
1 cup sliced mushrooms
1/4 cup chopped yellow onion
1 package (10 ounces) frozen French-style green beans, thawed
1 cup cooked white rice
2 tablespoons slivered almonds, toasted (optional)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt




Recipe

1. Preheat oven to 350 F. Spray a baking sheet with vegetable cooking spray.

2. To prepare stuffing, in a large skillet, melt margarine over medium heat. Add mushrooms and onion; cook, stirring frequently, until softened, about 5 minutes. Stir in green beans and rice. Cook, stirring frequently, until heated through, about 5 minutes. Remove from heat. Stir in almonds, parsley, and salt.

3. Lay fillets on a clean, flat work surface. Spoon some stuffing down center of each fillet. Starting with a short side, roll up each fillet; secure with a toothpick.

4. Place fish rolls on prepared baking sheet. Sprinkle with lemon juice. Bake until fillets are opaque and fish flakes easily when tested with a fork, about 10 minutes. Remove toothpicks from rolls.

From “Healthy Meals in Minutes”, 1995

Serves 4
Calories 325
Fat 6 g
Cholesterol 109 mg
Sodium 487 mg