Fillets Stuffed with Cheese
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| 1 ½ | teaspoons |
garlic powder
|
|
| 1 ½ | teaspoons |
basil
|
*
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 6 | each |
sole fillets
or orange roughy, fillets cut in half |
*
|
| 1 | each |
tomatoes
large, ripe, sliced |
|
| 12 | slices |
monterey jack cheese
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 7.5 | ml |
garlic powder
|
|
| 7.5 | ml |
basil
|
*
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 6 | each |
sole fillets
or orange roughy, fillets cut in half |
*
|
| 1 | each |
tomatoes
large, ripe, sliced |
|
| 12 | slices |
monterey jack cheese
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Heat oven to 350℉ (180℃).
In 13x9 inch baking pan melt butter. Stir in garlic and basil and green onions.
Dip both sides of fillet halves into seasoned butter.
Set half of fillets aside and place other half in pan.
Layer with 2 to 3 slices of cheese and 1 slice of tomato.
Cover with remaining fillet half and sprinkle with parmesan cheese.
Bake for 25 to 35 minutes or until fish flakes.
