Tuesday, July 8, 2008

Fish Rolls Primavera

This week, we skipped grocery shopping and decided to eat what we already have at home. We're stocked up on tilapia, and I have been wanting to try these fish rolls for a couple weeks now. The recipe came from my Great American Favorite Brand Name Cookbook. This was kind of fun to make and different than how we normally prepare fish fillets.

As is, the recipe was ok. The 1/4 cup of lemon was too much for me, so I'm only going to rate this meal a 5 or 6. I will definitely make it again with some modifications, including more vegetables from our garden (if they ever ripen!) and less lemon - I'd probably use about a tablespoon or 2, and then make up the rest of the liquid with broth instead.

1 c. shredded carrots
1 c. shredded zucchini
2 tablespoons finely chopped onions
1/2 c. bread crumbs
1/4 c. melted margarine or butter
1/4 cup REALEMON Lemon Juice from Concentrate
4 fish fillets, fresh or frozen, thawed (about 1 lb.)

Preheat oven to 375 degrees. In medium bowl, combine vegetables, crumbs and thyme. In a small bowl, combine margarine and ReaLemon brand; add 1/4 cup to vegetable mixture. Place equal amounts of vegetable mixture on fillets; roll up. Place seam-side down in shallow baking dish; pour remaining margarine mixture over fish rolls. Bake 15 minutes or until fish flakes with fork. I also sprinkled the top with a little salt & pepper and dill. I topped each with some of the leftover shredded vegetables.


Joelen said...

Ooh, I love fish recipes! This looks great and thanks on the tips of making some modifications. Overall, I like the idea of rolling them up and baking.

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