| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Seafood |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine; melted |
| 1/3 |
c |
Chicken broth |
| 1/2 |
c |
Onion; finely chopped |
| 1/2 |
c |
Carrots; finely chopped |
| 1/2 |
c |
Fresh mushrooms; chopped |
| 1/4 |
c |
Fresh parsley; minced |
| 1/2 |
c |
Dry bread crumbs |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
lb |
Fish fillets |
|
|
Paprika |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 0:15 In a large bowl, combine the
first 11 ingredients and mix well. In a greased 9 x 13 microwave safe dish,
arrange the fillets with stuffing between them. Moisten paper towels with
water; place over fish. Cook on high for 15 to 16 minutes or until fish
flakes easily with a fork, rotating dish occasionally. Sprinkle with
paprika.
Source: Taste of Home Magazine: June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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