Fish Fillets with Stuffing

Fish fillets layered with a savory vegetable stuffing and cooked in the microwave in about 15 minutes. The stuffing is made from scratch with mushrooms, finely chopped carrots, onion, breadcrumbs, egg, parsley, and a splash of lemon juice, bound together with melted butter and chicken broth.

Arranging the fillets with stuffing sandwiched between them keeps the fish moist while the stuffing steams from the heat of the fish on both sides. The damp paper towel draped over the top traps steam, creating a gentle, even cook that prevents the edges from drying out before the center is done.

Rotate the dish once or twice during cooking. Microwaves have hot spots, and rotating ensures the fish cooks evenly all the way through.

Pro Tips

• Chop all the vegetables finely. Large pieces won’t cook through in the microwave and stay crunchy.
• Use any mild white fish fillets: cod, haddock, tilapia, or sole all work well.
• The fish is done when it flakes easily with a fork. Check at 14 minutes and add time in 1-minute increments.
• Sprinkle the paprika after cooking, not before. It won’t brown in the microwave, but it adds color and flavor.

Variations

• Add a tablespoon of capers or chopped olives to the stuffing for a briny punch.
• Use seasoned stuffing mix instead of plain breadcrumbs for a quicker version.
• Squeeze extra lemon over the finished dish and serve with steamed asparagus or a green salad.