Carrot Bundle Fish
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
carrots
in strips |
|
| 1 | cup |
bread crumbs
italian |
|
| ⅓ | cup |
butter
or margarine, melted |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | pound |
sole fillets
or orange roughy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
carrots
in strips |
|
| 237 | ml |
bread crumbs
italian |
|
| 79 | ml |
butter
or margarine, melted |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
lemon juice
|
|
| 453.6 | g |
sole fillets
or orange roughy |
|
Directions
Heat oven 375℉ (190℃).
Add carrots and enough water to cover in saucepan.
Bring to full boil and cook over medium heat until carrots are crispy tender (6-8min).
Meanwhile, in small bowl combine all ingrediants except fish; set aside.
When carrots are done, seperate fish fillets and divide carrots equally among fillets.
Wrap each fillets around each portion of carrots.
Place fillets, seam down, in 9 inch square baking pan (slightly sprayed with grease).
Sprinkle fish bundles with stuffing mixture.
Cover and bake for 10 minutes.
Uncover; continue baking for 8 to 10 more minutes or until fish flakes with fork.
