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Stuffed Fish Fillets with Watercress Sauce

1/2 (8 oz.) package herbed stuffing mix (2 cups)
1 (16 oz.) package frozen Flounder, Greenland Turbot or Whiting Fillets (you could also use 8 small Flounder Fillets = 1 lb.)
1/2 tsp. salt
Salad oil


Watercress Sauce:


1/2 cup butter or margarine
1 medium onion, thinly sliced
1 small garlic clove
1 bunch watercress, chopped
1/4 cup white table wine


Prepare stuffing mix as label directs; set aside. Preheat oven to 350 degrees F . Sprinkle Fillets with salt. Brush a 12"x8" baking dish with salad oil. Cut Fillets into 8 serving pieces; arrange half of Fillets in dish. Top Fillets with stuffing. Place remaining Fillets on top of stuffing; brush Fillets with salad oil. Bake 15 to 20 minutes, until fish flakes easily when tested with a fork.


Meanwhile, prepare sauce: In 1 quart saucepan over medium high heat, in hot butter or margarine, cook onion and garlic until onion is tender,a about 10 minutes. Discard garlic. Stir in watercress and wine; cook until watercress is tender, about 3 minutes.


With pancake turner, lift fish to warm platter; pour on sauce.


Makes 4 servings



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