Veggie Stuffed Fish Recipes

STUFFED FISH FILLETS

Steps:

• In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

VEGGIE-STUFFED FLOUNDER RECIPE

Steps:

• Preheat the oven to 400 ° F. Place 4 groups of 6 asparagus spears onto 2 large baking sheets. Spray with olive oil and season each group with ⅛ teaspoon salt and pepper to taste. Season one side of each fish fillet with ⅛ teaspoon salt, then spread 1 teaspoon of pesto over each piece of fish. Place ½ cup spiralized vegetables in the center of each fillet, season with a pinch of salt and pepper, roll up, and place seam side down on top of the asparagus. Brush the tops of each rolled fish with 1 teaspoon pesto and sprinkle with the panko. Bake in the center of the oven until the fish is cooked through, about 15 minutes. Switch the oven to broil. Move the pan to the second rack from the top and broil the fish until golden, about 3 minutes.

CREAMY SPINACH STUFFED FLOUNDER

Steps:

• Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in. square baking dish. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. , In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish.

VEGGIE STUFFED SOLE FISH

Steps:

• Preheat oven to 350f degrees; coat a medium baking dish with veggie spray, set aside.
• Lay the fillets flat on a cutting board, sprinkle each with half the salt, pepper and dill. Lay half the strips of carrot, sweet pepper, red onion, sideways on each fillet. Starting on the smallest end of the fillet, roll as tightly as possible to enclose the veggies; place rolls in prepared baking dish seam side down, using tooth picks if necessary. Carefully pour the wine over the rolls; Sprinkle the other half of the salt, pepper and dill over the rolls.
• Cover and bake for approximately 20 minutes or until the fish flakes easily with a fork.