Rice Stuffed Fish Rolls With Lemon Sauce
|Cooked long grain rice||1⁄2 Cup (8 tbs)|
|Minced carrot||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Fish fillets||10 Ounce|
|All purpose flour||1 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
Preheat oven to 350Â°F.
In small flameproof container melt 1 teaspoon margarine; set aside remaining margarine.
In small bowl combine 1/2 teaspoon melted margarine with the rice, carrot, parsley, salt, and pepper, mixing well; spoon an equal amount of mixture onto each fillet and roll fish to enclose filling.
Place rolls seam-side down in shallow 1-quart casserole and drizzle with remaining melted margarine; sprinkle each roll with dash paprika and bake until fish flakes easily at the touch of a fork, 15 to 20 minutes.
While fish is baking, in small nonstick saucepan heat remaining 2 teaspoons margarine over medium-low heat until bubbly and hot; add flour and stir until combined.
Gradually stir in milk and cook, stirring constantly, until mixture thickens, 2 to 3 minutes; stir in lemon juice and dash paprika and cook until heated (do not boil).
Carefully transfer fish rolls to serving platter and top with sauce.