For Psiguyy....
Stuffed Cod Fillets:
Stuffing (recipe below)
1 lb cod fillets
1 tbsp margarine or butter melted
Lite lemon sauce (recipe below)
Prepare stuffing as directed in recipe. Heat oven to 375°. Spray 8" square baking dish wth no-stick cooking spray. Spoon stuffing evenly over each fillet; carefully roll to enclose filling. Secure each roll with toothpicks. Place, seam side down, in sprayed dish; brush with melted butter. Bake for 20 min or until fish flakes easily with fork. Serve with lemon sauce. 4 servings.
Stuffing:
2 tsp butter
1/4 cup shredded carrot
1/4 cup chopped celery
2 tbsp finely chopped onion
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp dried thyme
dash pepper
3 tbsp water
2 cups soft bread crumbs
Melt butter in med saucepan over med heat; add carrot, celery and onion. Cook and stir until tender. Remove from heat; stir in remaining ingredients.
Lite Lemon Sauce:
1 tbsp butter
1 tbsp flour
dash salt
dash white pepper
1/2 cup skim milk
1/2 cup lemon juice
1/4 tsp grated lemon peel
Melt butter in small saucepan. Stir in flour, salt and pepper; cook over low heat until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in lemon juice and lemon peel... makes 1/2 cup.
Stuffed Cod Fillets:
Stuffing (recipe below)
1 lb cod fillets
1 tbsp margarine or butter melted
Lite lemon sauce (recipe below)
Prepare stuffing as directed in recipe. Heat oven to 375°. Spray 8" square baking dish wth no-stick cooking spray. Spoon stuffing evenly over each fillet; carefully roll to enclose filling. Secure each roll with toothpicks. Place, seam side down, in sprayed dish; brush with melted butter. Bake for 20 min or until fish flakes easily with fork. Serve with lemon sauce. 4 servings.
Stuffing:
2 tsp butter
1/4 cup shredded carrot
1/4 cup chopped celery
2 tbsp finely chopped onion
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp dried thyme
dash pepper
3 tbsp water
2 cups soft bread crumbs
Melt butter in med saucepan over med heat; add carrot, celery and onion. Cook and stir until tender. Remove from heat; stir in remaining ingredients.
Lite Lemon Sauce:
1 tbsp butter
1 tbsp flour
dash salt
dash white pepper
1/2 cup skim milk
1/2 cup lemon juice
1/4 tsp grated lemon peel
Melt butter in small saucepan. Stir in flour, salt and pepper; cook over low heat until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in lemon juice and lemon peel... makes 1/2 cup.
