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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My husband isn't big on seafood, but he dives into this dish, notes Edna Lee of Greeley, Colorado. Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company. Ingredients:
2 tablespoons butter, melted |
1 to 2 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups frozen chopped broccoli, thawed and drained |
1 cup cooked rice |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
8 sole or whitefish fillets (4 ounces each) |
Directions:
1. In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture.
2. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups.
3. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika. Yield: 8 servings.
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