Broccoli-stuffed Fish

This fish recipe was AMAZING!! It was really easy too, but looked like it took forever. I made a few changes, though. The recipe calls for sole, but I used tilapia that I got from Costco. I cut the fillets in half because each fillet is about 8 ounces, and you need 4, 4 oz fillets. Also, the filling made enough for 8, not 4!
Also, the sauce calls for white wine. I couldn't taste this at all, so you can omit it and use more milk instead. I ended up having to use a lot more milk because the sauce was way too thick.


http://www.recipe.com/broccoli-stuffed-sole/?sssdmh=dm17.594078&esrc=nwdr050412&email=3850933366

4 (This recipe made enough filling for 8)   4-ounce fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick

1 cup frozen cut broccoli, thawed (I used leftover fresh broccoli that I had cooked the night before and chopped it up really small)

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 (This is about 1/2 a box of Stove Top)

 

2 tablespoons milk (I had to use more since the sauce was so thick)

2 tablespoons dry white wine (I couldn't really taste this, so you can substitute with more milk or chicken broth)

 

Directions

1.

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.

I uncovered it for the last 5 minutes to let it brown a little.

 

2.

Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.

Nutrition information

Per serving: Calories 376, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 172 mg, Sodium 500 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g. Daily Values: Vitamin A 29%, Vitamin C 20%, Calcium 14%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet