Stuffed Fish Fillets
Delicate stuffed fish fillets filled with shrimp and parsley, baked in white wine, offering a rich, savory flavor perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Saute chopped onion in 3 tablespoons butter until tender; remove from pan.
- Melt 2 tablespoons butter in the same pan. Add flour; blend well.
- Slowly add clam broth; stir until smooth and thickened.
- Add cooked onion to the sauce; season with salt and pepper, then remove from heat.
- Combine 3 tablespoons of the sauce with cooked shrimp and 3 tablespoons with chopped parsley, reserving some shrimp and parsley for garnish.
- Spread the shrimp sauce on two fish fillets and the parsley sauce on the remaining two fillets.
- Roll up each fillet and place in buttered custard cups.
- Add 1 tablespoon of white wine to each cup.
- Bake for 20 minutes.
- Place the fillets on warm spinach.
- Top with remaining sauces and garnish with reserved shrimp and parsley.
Nutrition & Diet Analysis (per serving)
509
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).