August 9, 2013

Flavorful Friday - Stuffed Fish Fillets

One of the things I love about living in Florida is all the delicious fresh seafood. I never enjoyed fish as a child because I lived in the Midwest. In my opinion, there is no such thing as fresh seafood there, though it is advertised.

Here on the coast, I can go to any number of places to purchase seafood pulled that morning from the waters of the Atlantic. After a conversation I had on Twitter the other day about how I prepare my fish, I decided to share this recipe today for Flavorful Friday:

Photo credit

1 onion, chopped
4-cloves garlic, minced
1 (8-ounce) package mushrooms, sliced
2 tablespoons olive oil
1 red bell pepper, chopped
2 stalks celery, chopped
2 tablespoons lemon juice
1 tablespoon fresh dill weed
1 teaspoon dried thyme
1 cup soft fresh bread crumbs
12 thin orange roughy fillets
2 tablespoons unsalted butter, melted
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese


Preheat oven to 350°
In skillet, cook onion and mushrooms in olive oil until liquid evaporates
Add bell pepper and celery; cook 3 minutes
Add lemon juice, dill, thyme, and bread crumbs; remove from heat
Grease 9 x 13-inch baking dish with unsalted butter
Place 6 fillets in pan
Divide vegetable mixture on top of fillets
Top each with a second fillet
Mix butter, paprika, and cheese; brush on fillets
Bake 20-25 minutes until bottom fillets flake


Serves 6

SPECIAL NOTE: My 4yo does not eat this dish. She prefers her fish, "naked." I simply bake fillets for her with a dash of lemon juice, salt and pepper. Hubby and I enjoy our fish a variety of ways, this being one of the latest. And I made this with flounder fillets, not orange roughy. That was what was available the day I wanted to make it. I think you could easily use a variety of different fish for this.

This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010

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