Stuffed fish

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 small Onion; chopped
½ cup Bread crumbs
½ cup Chopped mushrooms
2 pounds Flounder or sole fillets
1 can Condensed cream of celery soup
¼ cup White wine
½ cup Shredded Swiss cheese
2 tablespoons Chopped parsley
½ teaspoon Paprika

Combine butter, onion and mushrooms in 4-cup glass measure. Cook on HIGH for 3 minutes; mix in bread crumbs. Rinse and pat dry fillets.

Divide crumb mixture onto each fillet; roll fillets. Place seam side down in baking dish; set aside.

Heat soup; stir in cheese until melted. Stir in wine and pour over fish.

Cover with plastic wrap. Cook 9 to 10 minutes on HIGH. Sprinkle with parsley and paprika before serving.

Serves 6.

Posted to EAT-L Digest by Yolanda de Ortega <yillingw@...> on Sep 13, 1997

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