Stuffed fish
1 Servings
Ingredients
| Quantity | 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 |
Directions
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