With just a few ingredients, you can make my stuffed white fish fillets for dinner. Impress family and friends (no one needs to know it was so easy to make).
It makes a wonderful cod fish recipe or use any favorite white fish fillets like Halibut, Orange Roughy (Dory), Mahi Mahi, Red Snapper, Flounder, Monk fish, Sole, Tilapia, Sea Bass, Haddock, Walleye, Grouper, Ocean Perch and Northern Pike.
Fill the the fish fillets with a white wine, broccoli and cheese stuffing and top them with a wonderful sauce. Sounds delicious? It is.
4 ounce fresh or frozen skinless
sole, flounder, or other white fish fillets, about ¼ inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 tablespoons milk
2 tablespoons dry white wine
Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix.
Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish.