Mackerel with Vegetables in Oven

Mackerel with vegetables in the oven

#mackerel, #vegetabeles in oven, #mackerel with vegetables, #fish, #ovened mackerel, #mackerel recipe,

Main Course, Seafood,

Occidental, European, Mediterranean

Mackerel with vegetables in the oven

By Alex Brad

This recipe is a main course. This is a delicious recipe for a fish mackerel with vegetables which can be served at dinner or launch. I will show you the ingredients and how to cook this delicious and simple fish recipe. This is a menu, easy to make and very tasty. Mackerel fish cooked with vegetables is a healthy menu.

Yield: 4

Preparing time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes

Serving size: 1 plate of 100 grams
Calories per serving: 220 cal
Fat per serving: 18 g
Protein per serving: 24 g
Carbohydrate per serving: 0 g
Fiber per serving: 0 g

Ingredients:
Cloves garlic, minced: 4 pieces
Red or green pepper: 1 piece
Mackerel with or without the head; fish must be well cleaned from internal organs and gills: 800 grams
Salt and freshly cracked pepper: to taste
Cherry tomatoes: 1/3 cup
Thyme: 1 pinch
Olives: 100 grams
Fresh dill (or fresh parsley, or cilantro, by preference: one hand

Instructions:

1. Fix the mackerel on a large tray.
2. We cut the vegetables in small parts (we refer to red or green pepper, onion, garlic, and tomatoes) and fix them all near the fish.
3. Then strew over with salt, pepper, and thyme. Put some sunflower oil.
4. Preheat the oven to 180 Celsius degrees, then put them inside where we cook for 30-40 minutes.
5. When the fish is cooked we fix it on a plate and then we serve it. Bon Appetite! Alex

Mackerel with Vegetables in Oven Recipe

Property of TopkitchenRecipes.blogspot.com

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Mackerel Potato Salad Recipe
Pad Thai Omelette Recipe
Quick Fish Filets in Tomato Sauce Recipe
Turkey Meatloaf

If you like Red Snapper Mediterranean fish you can check this interesting and delicious recipe here on Cookingtip.info: Red Snapper Mediterranean Recipe

Mackerel potato salad recipe

Mackerel potato and eggs salad recipe

#salad, #mackerel, #potatoes salad, #eggs salad, #seafood salad, #oriental salad, #marinated mackerel, #mackerel salad

Main Course, Appetizer, Seafood,

Oriental, Mediterranean

Mackerel salad with potato and eggs recipe

By Alex Brad

This is a delicious recipe for a fish salad that can be served at any time. Marinated fish and pickled cucumbers give it that cool, refreshed taste. It is a simple recipe to prepare, the most time being taken by boiling the potatoes. But after the dish is ready and will be placed on the plates to be served, it is worth all the effort.

Yield: 4

Preparing time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes

Serving size: 1 plate of 400 grams
Calories per serving: 533 cal
Fat per serving: 28 g
Protein per serving: 25 g
Carbohydrate per serving: 45 g
Fiber per serving: 5 g
Cholesterol per serving: 233 mg

Ingredients:
Olive oil extra virgin: 4 tablespoon
White or red potatoes: 600 grams
Marinated Mackerel: 250 grams
Salt and freshly cracked pepper: to taste
Cherry tomatoes: 8-10 pieces
Pickled cucumbers: 200 grams
Pickled bell peppers or fresh red pepper: 100 grams
Medium eggs: 4 pieces
Olives: 100 grams
Fresh dill (or fresh parsley, or cilantro, by preference: one hand

Instructions:

1. To prepare the oriental salad, we first need to prepare the ingredients that will be mixed to obtain the final meal.
2. Boil the potatoes in water in a saucepan after washing them beforehand. Let it cook with the skin on for about 25-30 minutes, until you try it with a fork. If it easily penetrates the potatoes, it means that they have been cooked.  Boil the 4 eggs in another larger saucepan or kettle; boil until they remain firm, that is, about 4 minutes after the water has started to boil.
3. After they have cooled a little, we will peel the potatoes and eggs.
4. In a large bowl, we will cut the potatoes into suitable cubes. We will also add the eggs cut into small pieces.
5. We will also clean the pieces of marinated mackerel from the skin and bones from the inside and add small pieces to the salad bowl.
6. We will cut the pickled cucumbers into rounds, and the pickled bell peppers into thin slices and add them to the salad.
7. We will wash the cherry tomatoes and then cut them in half. We will add them to the salad bowl.
8. Season the salad with salt and pepper and sprinkle with fresh dill or parsley or green coriander.
9. Gently mix all the ingredients and put the bowl in the cold, after which it can be served.

You can put the mackerel oriental salad cold in the refrigerator for 10 minutes and then serve it cold, according to your preferences.
Bon Appetite! Alex

Mackerel Potato Salad Recipe

Property of TopkitchenRecipes.blogspot.com

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Mackerel With Vegetables in Oven Recipe
Quick Fish Filets in Tomato Sauce Recipe

Fish Mackerel Cooked in Oven

Fish Mackerel Cooked in Oven Recipe

#mackerel, #vegetabeles in oven, #mackerel with vegetables, #fish, #ovened mackerel, #mackerel recipe,

Main Course, Seafood,

Occidental, European, Mediterranean

Mackerel with vegetables cooked in the oven

By Alex Brad

This recipe is a main course. This is a recipe for a fish mackerel which can be served at dinner or launch. I will show you the ingredients and how to cook this delicious and simple fish recipe. This is a fish menu of mackerel, easy to make and very tasty. Mackerel fish cooked with vegetables is a healthy menu.

Yield: 4

Preparing time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes

Serving size: 1 plate of 100 grams
Calories per serving: 220 cal
Fat per serving: 18 g
Protein per serving: 24 g
Carbohydrate per serving: 0 g
Fiber per serving: 0 g

Ingredients:
Cloves garlic, minced: 4 pieces
Red or green pepper: 1 piece
Mackerel with or without the head; fish must be well cleaned from internal organs and gills: 800 grams
Salt and freshly cracked pepper: to taste
Cherry tomatoes: 1/3 cup
Thyme: 1 pinch
Olives: 100 grams
Fresh dill (or fresh parsley, or cilantro, by preference: one hand

Instructions:

1. Fix the mackerel on a large tray.
2. We cut the vegetables in small parts (we refer to red or green pepper, onion, garlic, and tomatoes) and fix them all near the fish.
3. Then strew over with salt, pepper, and thyme. Put some sunflower oil.
4. Preheat the oven to 180 Celsius degrees, then put them inside where we cook for 30-40 minutes.
5. When the fish is cooked we fix it on a plate and then we serve it. Bon Appetite! Alex

Mackerel with Vegetables in Oven Recipe

Property of TopkitchenRecipes.blogspot.com

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Mackerel Potato Salad Recipe
Quick Fish Filets in Tomato Sauce Recipe
Fish Filets with Stuffing Recipe
Octopus with Potatoes in Oven Recipe

Thai Green Curry with Fish

Thai Green Curry with Fish Recipe

The exact species of fish is not important here, but it must be a firm fish for the recipe.

You can use: tautog, red drum, or tilefish or snapper, drum, or cobia, chunks of northern pike.

In the Pacific, halibut, California seabass or sheepshead, and albacore are all good choices. And sharks — so long as you catch them yourself — are a good option anywhere.

Serve this recipe with steamed rice.

Serves 4-6.
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

•2 tablespoons peanut oil, lard or vegetable oil

• 1-inch piece of fresh ginger, peeled and minced

•2 tablespoons minced fresh lemongrass (optional)

•1 tablespoon minced galangal root (optional)

•1 cup sliced onion

•3-4 tablespoons green curry paste

•1 red bell pepper, cut into large dice

•12-ounce can of coconut milk

•1 pound skinless fish, cut into chunks

•1/4 cup fresh basil or cilantro, roughly chopped or torn

•Fish sauce, sugar, and Tabasco jalapeno hot sauce to taste

Directions:

1. In a wok or a large sauté pan, heat the peanut oil over high heat until it shimmers, then add the ginger, lemongrass, galangal, and onion. Stir-fry for 1 minute. Mix in the curry paste, turn the heat down to medium-high, and cook, stirring often, for about 5 minutes.

2. Add the coconut milk and red pepper and bring to a gentle simmer. Add fish sauce, Tabasco, and sugar to taste. Simmer for 5 minutes. Mix in the fish and simmer for another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.

Thank you and Bon Appetite. Alex

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here:Mackerel With Vegetables in Oven Recipe

If you like Pad Thai Omelette you can check this interesting and delicious recipe here: Pad Thai Omelette Recipe

If you like Fish Filets with Stuffing you can check this interesting and delicious recipe here:Fish Filets with Stuffing Recipe

If you like Octopus you can try this interesting and delicious recipe hereOctopus with Potatoes in Oven Recipe

Miso Glazed Salmon

Miso Glazed Salmon Recipe

Source: http://www.simplyrecipes.com

Fermented soybean paste. Sounds great, right? Heh. But that's essentially what Japanese miso is, a savory, salty paste usually made with fermented soybeans or rice and barley. Rich in protein and nutrients, and utterly delicious, a little tub of miso is quite a useful ingredient to have on hand. Stir it with a little yogurt and rice vinegar for a quick and lovely salad dressing, or mix it with sake and toss it with stir-fried vegetables.


This recipe of salmon fillets with a miso glaze couldn't be easier. The strong flavor of the salmon holds up beautifully with the sweet and salty miso glaze. To make, you just mix miso, some sake and soy sauce into a marinade, coat the fillets, and let the salmon marinate while working on the rest of the meal. The fish cooks under the broiler in 10 minutes or less. Marinate the fish longer, even overnight, for more infused miso flavor. You can also dress up simple cod with this method.

Miso Glazed Salmon Recipe

Prep time: 35 minutes Cook time: 10 minutes
Red miso is stronger tasting than white miso. You can use either, but if using white miso, you may want to use a little more than if using red miso.

Ingredients for the recipe:

• 2 Tbsp red miso or 3 Tbsp white miso
• 2 Tbsp sake
• 2 Tbsp sugar (less or more to taste)
• 2 teaspoons soy sauce
• 4 6-ounce skinless salmon fillets

Directions:

1 Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.

2 Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.

3 Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
Serve with rice and stir-fried vegetables.
Yield: Serves 4.

What do you know about Shiro White Miso ?
Find below some interesting facts.
Classic white (shiro) miso, has a light miso flavor and low salt content with a natural sweetness created during fermentation.
A staple of Japanese cuisine, this paste is produced by the carefully controlled fermentation of soya beans using koji mould. Classically used with dashi stock to create miso soup, shiro miso is also a very effective marinade for meat and fish. The enzyme protease turns protein into amino acids with a rich umami flavor. Just a small amount used as a glaze on meat, fish, and vegetables is a very effective flavor enhancer.
White miso is also used in sweet dishes, combining very well with dairy products, adding depth and character. Other uses include dips, salad and vegetable dressings.
Widely respected as some of the best miso in Japan for its traditional character and classic umami flavour.

Ingredients of miso: Rice, soybeans, salt, alcohol (sugarcane, corn, rice), vitamin B2 (riboflavin).

The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:
Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams
It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation.
Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.

Thank you and Bon Appetite!

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here:Mackerel With Vegetables in Oven Recipe

If you like Pad Thai Omelette you can check this interesting and delicious recipe here: Pad Thai Omelette Recipe

If you like Fish Filets in Tomato Sauce you can check this interesting and delicious recipe here: Quick Fish Filets in Tomato Sauce Recipe

If you like Fish Filets with Stuffing you can check this interesting and delicious recipe here:Fish Filets with Stuffing Recipe

If you like Roasted Asparagus with Eggs and Miso Butter you can check this interesting and delicious recipe here:Roasted Asparagus with Eggs and Miso butter Recipe

If you like Octopus you can try this interesting and delicious recipe hereOctopus with Potatoes in Oven Recipe

Linguine with Italian Tuna and White Beans

Linguine with Italian Tuna and White Beans Recipe

Source: http://www.epicurious.com
This is a very tasty recipe that I find for a dinner with linguine, Italian tuna and white beans.
It's easy to make.
Linguine with Italian Tuna and White Beans is a dish that combines Italian flavors with a Mediterranean twist. The origin of this recipe can be traced back to Italy, specifically to the coastal regions where fresh seafood is abundant.
Italy has a strong culinary tradition of incorporating seafood into pasta dishes. Tuna, in particular, is a popular ingredient in Italian cuisine, especially in regions like Sicily and Sardinia, where it is commonly caught and consumed.
The combination of tuna and white beans in this dish creates a flavorful and protein-packed pasta recipe. White beans, such as cannellini beans, are commonly used in Italian cooking, adding creaminess and a hearty texture to the dish.
The dish typically involves cooking linguine pasta until al dente and then tossing it with a sauce made from canned or jarred Italian tuna, white beans, garlic, olive oil, lemon juice, and herbs like parsley or basil. The result is a satisfying and nutritious pasta dish that showcases the flavors of the Mediterranean.
While the exact origin of the specific recipe is difficult to pinpoint, it can be considered a creation that reflects the culinary traditions and flavors of Italy, particularly the coastal regions known for their seafood dishes. It has gained popularity beyond Italy and is now enjoyed by pasta enthusiasts around the world.


yield: Makes 4 servings The new USDA guidelines recommend having 1 1/2 cups of legumes weekly for their protein, fiber, iron and more. This hearty, lightly tangy dish gets you a third of the way to your goal

Ingredients for the recipe:

• 8 ounces spinach linguine
• 8 ounces canned Italian tuna packed in oil
• 1/4 cup fresh lemon juice
• 2 large cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 small red onion, thinly sliced
• 1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
• 1/2 thinly sliced lemon (optional)

Directions:

Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

Nutritional information:

386 calories, 6 grams fat, 1 gram saturated fat, 62 grams carbohydrate, 9 grams fiber, 26 grams protein.

Thank you very much and Bon Appetit!

If you like Octopus you can try this interesting and delicious recipe here: Octopus with Potatoes in Oven Recipe

Quick Fish Filets in Tomato Sauce

Quick Fish Fillets in Tomato Sauce Recipe

Source: http://www.saveur.com

This is a main course fish dish, and it is easy to cook. This recipe from economist Nicola Ceteorelli is included in John Donohue's anthology of men who cook at home, Man with a Pan (Algonquin, 2011). A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
This recipe first appeared in our May 2011 issue, with the article Macho Meals.

SERVES 4

INGREDIENTS for the recipe:

2 tbsp. extra-virgin olive oil
4 (4-oz.) skin-on fish fillets, such as bass or snapper
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, thinly sliced lengthwise
1½ lb. cherry tomatoes
2 tbsp. finely chopped parsley

Directions:

1. Heat oil in a 12" nonstick skillet over medium-high heat.

2. Season fish with salt and pepper and add to skillet, skin side down.

3. Cook until skin is browned and crisp, about 4 minutes.

4. Remove from skillet; set aside. Add onions to pan; season with salt and pepper.

5. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes.

6. Add fish, skin side up, and cook until done, 3 to 4 minutes. Sprinkle with parsley before serving.

Thank you and bon Appétit! Alex

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here:Mackerel With Vegetables in Oven Recipe

If you like Fish Filets with Stuffing you can check this interesting and delicious recipe here:Fish Filets with Stuffing Recipe

Spicy Tuna Rice Porridge

Spicy Tuna Rice Porridge Recipe

Rice porridge is one of the great ways of using up leftovers from the previous day. Leftover rice can be kept in the fridge, but it gets a little dry.
Adding water and blending it into a porridge, makes it usable again. Sliced meats or fish might need a little pepping up. Adding chopped coriander, lemon grass, and chilies and you can turn it into a 'yum', a spicy salad dish.
The two together make a complete meal from the previous day's leftovers, it's such a staple of Thailand.
The traditional way to make rice oatmeal is to slow cook rice overnight till it breaks down. Thankfully, a modern blender makes short work of rice oatmeal!

Ingredients for recipe:

Left Over Thai Fragrant Rice
Water
2 Stems Lemon Grass
1 Tablespoon Fish Sauce
1 Bunch Coriander Leaves
2-3 Small Red Onions
6 Chilies
Slice of Lemon
2 Large Cloves Garlic
1 Tin Tuna Chunks
1 Duck Egg (or Chicken Egg)
Fried Garlic (Optional Garnish)
Sliced Ginger (Optional Garnish)

Directions:

1. Slice the garlic, red onions, and chilies thinly.
2. Mix in a bowl, with a tablespoon of fish sauce, and the juice from a slice of lemon.
3. Drain the tuna, and lay it out on a serving plate.
4. Cut the top and tail off the lemon grass, and slice it thinly. You will eat this raw, it needs to be delicate thin rings. Sprinkle that over the tuna.
5. Spoon the garlic/onion/chilies mix over the tuna. Spoon it all, including any juice.
6. Garnish with some chopped coriander leaves.
7. Set aside in the fridge to let the flavors meld together while we make the oatmeal.
8. Rice goes off quickly if you cook it and leave it out in the heat, so store leftover rice in the fridge overnight. Take yesterday's leftover rice, add water and blend it into a smooth thick porridge. It's nice to keep some pieces for texture, but not too much, so don't over-blend it.
9. Bring this rice-water mix slowly to a boil, careful it can burn in the pan. You'll notice we don't season it. In Thailand the rice isn't seasoned, the side dishes bring the seasoning and flavorings to the rice.
10. Take a raw duck egg, add it to the bowl of boiling porridge and swirl it through. Cover and leave it to cook for a minute. It's OK, I don't really expect you to do this, I know people are concerned about the dangers of raw eggs these days. You can add it to the porridge while cooking it in the pan to make sure it's cooked fully through, or zap it in the microwave to begin cooking it in the bowl before adding the porridge.
11. Eat the rice oatmeal with shredded ginger, the spicy tuna mix, and if you have it, fried garlic.

Thank you and Bon Appetite. Alex

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here:Mackerel With Vegetables in Oven Recipe

If you like Fish Filets in Tomato Sauce you can check this interesting and delicious recipe here: Quick Fish Filets in Tomato Sauce Recipe

Miso Salmon with Mushrooms

Miso Salmon with Mushrooms

Posted by Marc Matsumoto
Source: http://www.pbs.org

Miso Salmon with Mushrooms

This miso salmon recipe is cooked in aluminum foil and allows the steam to heat the salmon in its own juices. Food blogger Marc Matsumoto breaks the flavor combinations for this dish in a full post on the Fresh Tastes blog.

Ingredients for the recipe

• 2 salmon fillets (about 12 ounces)
• 6 ounces assorted mushrooms, trimmed and chopped
• 2 tablespoons miso
• 2 tablespoons mirin
• 2 tablespoons butter
• minced chives or scallions for garnish

Directions

1. Preheat the oven to 400 degrees F.
2. In a small bowl combine the miso and mirin and stir until smooth.
3. Cut two sheets of heavy-duty aluminum foil. If your aluminum foil is thin, just fold over a large sheet to make it double layered.
4. Place a salmon fillet in the center of each piece of foil. Salt and pepper the salmon. Top each piece of salmon with half the mushrooms. Add 1 tablespoon of butter to each package, and then divide the miso sauce between each one.
5. Fold the top and bottom of the package up and over the salmon until the two sides meet, then fold that edge over at least 3 times. Fold the left and right edges over at least three times each to make a sealed pouch for the salmon and mushrooms to cook in.
6. Place the packets on a baking sheet and put it in the oven for 15 minutes. When the salmon is done, use some scissors to cut the tops of each pouch and garnish with chives. Be careful when you cut into the packets, as the trapped steam can be very hot. Serve the salmon with some plain rice or boiled potatoes.

Yield: 2 servings

The nutritional values of shiro miso

The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:

Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams
It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation.
Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.

Thank you and Bon Appetite! Alex

If you like Roasted Asparagus with Eggs and Miso Butter you can check this interesting and delicious recipe here:Roasted Asparagus with Eggs and Miso butter Recipe

If you like Octopus you can try this interesting and delicious recipe hereOctopus with Potatoes in Oven Recipe

Fish Fillets with Stuffing

Fish Fillets with Stuffing Recipe

Source:http://www.tasteofhome.com

This a very tasty recipe of fish fillets stuffed with chicken broth, onion, carrots, mushrooms, fresh parsley, bread crumbs, and egg.

Prep Time 10 min Cook Time: 25 min Yield: 6 -8 serving

Fish Fillets with Stuffing

by Testeofhome.com

Ingredients for the recipe:

• 2 tablespoons butter, melted
• 1/3 cup chicken broth
• 1/2 cup finely chopped onion
• 1/2 cup finely grated carrots
• 1/2 cup chopped fresh mushrooms
• 1/4 cup minced fresh parsley
• 1/2 cup dry bread crumbs
• 1 egg, beaten
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2-1/2 to 3 pounds of fish fillets (cod, whitefish, haddock, etc.)
• Paprika

Directions:

• In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.Yield:6-8 servings.

Nutritional Facts

1 serving (1 each) equals 266 calories, 12 g fat (3 g saturated fat), 122 mg cholesterol, 506 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Fish Fillets with Stuffing in Taste of Home June/July 1995, p45

Thank you and Bon Appetite. Alex

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here: Mackerel With Vegetables in Oven Recipe

If you like Fish Filets in Tomato Sauce you can check this interesting and delicious recipe here: Quick Fish Filets in Tomato Sauce Recipe