This herbed fish fillets recipe is fairly easy to make ad relatively cheap. Served with a special sauce. With 6 servings, this recipe might be ideal for a small family.
Herbed fish fillets recipe
- Dissolve vegetable bouillon or powder in hot water.
- Add green pepper, celery and carrots.
- Heat to simmering.
- Continuously simmer for 10 min.
- Drain and save liquid for sauce and vegetable mixture for stuffing the fish.
- Dry fillets with paper towels.
- Spread the vegetable mixture over the fillets, roll and secure with toothpicks.
- Place in shallow baking dish.
- Sprinkle salt and pepper over fish.
- Add skim milk.
- Bake in a moderate oven (350ºF) for 30 minutes, basting occasionally.
- Remove the fish and place on a platter, keeping it warm in the oven while preparing the sauce.
- Put flour in a saucepan and stir in the sauce liquid, mix until smooth.
- Gradually stir in the hot skim milk from the fish, immediately stir vigorously over moderate heat.
- Continue to cook until thickened, stirring constantly.
- Remove from the heat.
- Add monosodium glutamate, marjoram and parsley, mix well.
- Pour the mixture over the fish fillets.
- Makes 6 servings.
List of ingredients required:
- 1 Vegetable bouillon cube or an envelope vegetable powder.
- 1 Cup hot water.
- 1/4 Cup finely chopped green pepper.
- 1/4 Cup finely chopped celery.
- 1/2 Cup finely chopped carrot.
- 2 Pounds fillet of sole.
- 2 Cups skim milk.
- 2 Tablespoons salt.
- Few grains of pepper.
- 3 Tablespoons flour.
- 3/4 Teaspoon monosodium glutamate.
- 1/4 Teaspoon ground marjoram.
- 1 Tablespoon chopped, fresh parsley.
