Mushroom Stuffed Fish Rolls
|Vegetable oil spray||1|
|Thin fish fillets||24 Ounce (6 Sole, Roughy Or Any Mild Fish, 4 Ounces Each)|
|Fresh mushrooms||3⁄4 Pound, finely diced|
|Green onions||8 , thinly sliced|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Margarine||1 Tablespoon (Acceptable)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cold water||2 Tablespoon|
Preheat oven to 350° F.
Lightly spray a casserole dish with vegetable oil.
Rinse fish and pat dry.
In a heavy nonstick skillet, saute mushrooms, onions, bell pepper and 2 tablespoons parsley in margarine until tender.
Season fish fillets lightly with salt and black pepper.
Spoon mushroom mixture evenly on each fillet and roll, beginning at small end of fillets.
Secure with toothpicks.
Place in casserole.
Sprinkle fish with lemon juice and pour wine over fillets.
Cover with foil and bake 25 to 35 minutes, or until fish flakes and is done.
Use a slotted spoon to remove cooked fish to a warm serving plate.
Remove toothpicks and keep fish warm.
Pour cooking liquid into a small saucepan and set aside.
In a small bowl, combine flour, water and paprika and blend well.
Add to reserved liquid.
Place over medium heat and cook, stirring constantly, until thickened.
Spoon sauce over fish and top with parsley.