It's no fish tale ... you can serve up these easy and fresh dinner ideas in almost no time.
Sound fancy, look fancy -- but these are as easy as rolling a fillet around chopped shrimp filling.
- Four 3- to 4-oz. fresh or frozen sole fillets, cut 1/4- to 1/2-inch thick
- 1 Tbsp. lemon juice
- 2 green onions, thinly sliced
- 2 tsp. margarine or butter
- 1/2 cup snipped parsley
- 1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
- 1/2 cup coarsely chopped cooked shrimp
- 2 Tbsp. fine dry bread crumbs
- 1/4 tsp. instant chicken bouillon granules
- Nonstick spray coating
- 2 tsp. lemon juice
- 1 tsp. melted margarine or butter
1. Preheat oven to 375 degrees F. Thaw fish if frozen. Rinse fish and pat dry with paper towels. Drizzle 1 tablespoon lemon juice over fish fillets. Cover and chill in the refrigerator while preparing filling.
2. In a small saucepan cook green onion in the 2 teaspoons margarine or butter for 1 minute. Add parsley and basil. Cook and stir 1 minute more. Remove from heat. Stir in shrimp, bread crumbs, and bouillon granules. Place one-fourth of the filling (about 3 tablespoons) at one end of each fillet. Roll up pinwheel style. Secure with wooden toothpicks.
3. Spray a 2-quart baking dish with nonstick coating. Place rolls, seam sides down, in dish. Combine 2 teaspoons lemon juice and 1 teaspoon melted margarine; brush over rolls. Bake for 20 to 25 minutes or just until fish flakes easily with a fork. Remove toothpicks. Makes 4 servings.
Nutrition facts per serving: 128 cal., 4 g total fat (1 g sat. fat), 71 mg chol., 211 mg sodium, 4 g carbo., 1 g fiber, 18 g pro. Daily Value: 10% vit. A, 19% vit. C.