6 Servings
vegetable oil spray
24 ounces thin fish fillets
3/4 pound mushrooms,
finely diced
8 green onions, thinly sliced
1/2 cup diced red bell peppers
2
tablespoons minced parsley
1 tablespoon margarine
1/4 teaspoon salt
1/4
teaspoon freshly ground black pepper
3 tablespoons lemon juice
1/2 cup dry
white wine
2 tablespoons flour
2 tablespoons cold water
3/4 teaspoon paprika
2
tablespoons minced parsley
Preheat oven to 350 F. Lightly spray a casserole
dish with vegetable oil. Rinse fish and pat dry. Set aside.
In a heavy nonstick
skillet, sauté 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. Serve immediately.
Amount Per Serving
Calories 161 Calories from Fat 36
Percent Total Calories
From:
Fat 22% Protein 53% Carb. 17%
Nutrient Amount per Serving Value
Total Fat 4 g 6%
Saturated Fat 1 g 3%
Cholesterol 47 mg 16%
Sodium 193 mg 8%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 21 g
Vitamin A 19% Vitamin C 40% Calcium 0% Iron 12%
