Try this Stuffed Fish Fillets recipe, or contribute your own.
Suggest a better descriptionIn a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper.
Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon. Yield: 8 servings.
Nutritional Analysis: One serving (half of a stuffed fillet) equals 233 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 798 mg sodium, 14 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Stuffed Fish Fillets published in Light & Tasty June/July 2001, p16
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 122 | ||
Calories from Fat: 70 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 159mg | 5 % | |
Potassium 178.4mg | 5 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 10.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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