- prep 20 min cook 30 min
- serves 8
To make sure your fish rolls look party-perfect, choose fish fillets that are uniform in size and thickness.
- 2 pounds fresh or frozen and thawed skinless flounder,
- orange roughy, sole, or other fish fillets, 1/4 to 1/2 inch thick
- 1 pound fresh or frozen and thawed sea scallops
- or 1 pound peeled, deveined, fresh or frozen and thawed large shrimp
- 1 package (10 ounces) frozen chopped spinach
- 1 medium-size yellow onion, chopped
- 1 cup lower-sodium herb stuffing mix
- 1/2 cup reduced-fat sour cream
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
How to make it 50 minutes
Rinse fish and pat dry. In a large saucepan, bring 4 cups water to a boil; add scallops and cook for 1 to 3 minutes or just until the scallops turn opaque. Drain scallops; cut into quarters. Cook the spinach and onion according to the directions on the spinach package; drain well, pressing out excess liquid with paper towels. In a medium-size bowl, using a heavy spoon, slightly crush the stuffing mix. Stir in the spinach-onion mixture, stuffing mix, sour cream, Parmesan cheese, and egg. Mix well. Carefully stir in scallops.
Preheat the oven to 375°F. Measure length of fillets. Cut long fillets or overlap thinner ends of 2 short fillets to make pieces 7 to 8 inches in length. Spread about 1/2 cup of the scallop mixture evenly on top of each fish piece. Roll fish pieces up, starting from narrow ends. Secure each roll with toothpicks. Place rolls, seam side down, in a lightly greased 13″ x 9″ x 2″ baking dish.
Bake for 20 to 25 minutes or until the fish flakes when tested with a fork. To serve, carefully remove toothpicks and sprinkle fish rolls with paprika.
Nutritional Information(per serving)
- Calories: 204
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 97mg
- Sodium: 358mg
- Carbs: 9g
- Protein: 28g
- Fiber: 1g