Fresh Catch

Easy fish dishes -- without the use of breaded rectangles.
Fish and Shrimp Roulades

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.

Continued on page 2:  Oven-Fried Trout