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Rice Stuffed Fish Rolls With Lemon Sauce

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  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

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 515 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 188.7 mg62.9%

Sodium 819 mg34.1%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4 g16.1%

Sugars 5.4 g

Protein 56 g112%

Vitamin A 198.2% Vitamin C 80.1%

Calcium 27.9% Iron 13.7%

*Based on a 2000 Calorie diet

Rice Stuffed Fish Rolls With Lemon Sauce Recipe