Stuffed Fish Fillets (Recipe)

Ingredients

8 fresh or frozen fillets of sole or flounder

1/4 cup margarine  or butter

1 stalk celery, finely chopped

1 cup chopped fresh mushrooms

2/3 cup herb-seasoned stuffing mix

1 teaspoon grated Parmesan cheese

Dash garlic powder

1 tablespoon dry sherry

1/2 teaspoon lemon juice

1 egg, beaten

Lemon Sauce:

1/4 cup margarine or butter

1/2 cup sliced fresh mushrooms

2 to 3 teaspoons lemon juice

Dash garlic powder

1/8 teaspoon salt

Dash pepper

Snipped parsley

Steps 

1. Thaw the fish if frozen.  Preheat the oven to 450°.  Grease a 2-quart rectangular baking dish.  Set aside.

2. To make the stuffed fish: In a medium skillet over medium heat, melt the margarine or butter.  Add the celery and mushrooms and cook and stir until the vegetables are tender; remove from heat.

3. Stir in the stuffing mix, Parmesan cheese, garlic powder, dry sherry, 1/2 teaspoon lemon juice and beaten egg.

4. Divide the stuffing among the fillets.  Wrap the ends of the fillets around the stuffing and place the rolls seam-side down in the prepared baking dish.

5. Bake, uncovered in the 450° oven for 12 to 15 minutes or until the stuffing is hot and the fish flakes easily when tested with a fork.

6. To make the Lemon Sauce: In a small saucepan, over medium heat, melt the margarine or butter.  Reduce the heat to medium-low, add the mushrooms and cook and stir for 12 minutes; remove from heat.

7. Stir in the 2 to 3 teaspoons lemon juice, garlic powder, salt and pepper.  Spoon the sauce over each fish fillet just before serving .  Sprinkle with the parsley.

Tips:

Sole and flounder are flat saltwater fish.  Both have white flesh and are delicate to mild in flavor.  Authentic sole is imported from Europe.  The following are varieties of flounder commonly sold in the United States: gray sole, rex sole and lemon sole (also known as winter flounder).  Other varieties of flounder include sand lab (also known as American plaice) and summer flounder (also called fluke).

Use your nose when shopping for fresh fish.  Check for a mild smell, not a strong odor.  Fillets should appear moist and freshly cut.  Fresh fish is very perishable and is best cooked the same day that is purchased.  If this isn't day possible, wrap fish in moisture/vapor-proof wrap and store in the coldest part of your refrigerator up to two days.