You are here

Rice Stuffed Fish Rolls With Lemon Sauce

Anonymous's picture
Anonymous (not verified)
  Margarine 1 Tablespoon
  Cooked long grain rice 1⁄2 Cup (8 tbs)
  Minced carrot 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Paprika To Taste
  Fish fillets 10 Ounce
  All purpose flour 1 Teaspoon
  Skim milk 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon

Preheat oven to 350°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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)