Stuffed Fish Fillets au Gratin

Name: Stuffed Fish Fillets au Gratin
Yield: Yield: 4 servings.
Ingredients: ⅓ cup grated Parmesan cheese; 8 slices whole wheat or rye bread; 8 slices whole wheat or rye bread; 8 sole, tilapia or whitefish fillets (about 2 lb/1 kg); salt, freshly ground black pepper, paprika and dried thyme to taste; salt, freshly ground black pepper, paprika and dried thyme to taste; salt, freshly ground black pepper, paprika and dried thyme to taste; 8 sole, tilapia or whitefish fillets (about 2 lb/1 kg); 8 sole, tilapia or whitefish fillets (about 2 lb/1 kg); 2 Tbsp butter or margarine, divided; ½ green or red bell pepper, cut in chunks; ½ green or red bell pepper, cut in chunks; 1 cup mushrooms; salt, freshly ground black pepper, paprika and dried thyme to taste; 1 large onion, quartered; 2 stalks celery, cut in chunks; 2 Tbsp butter or margarine, divided

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

An easy do-ahead company dish.

Ingredients

8 sole, tilapia or whitefish fillets (about 2 lb/1 kg)
salt

Fish course
Pescatarian

Method

Sprinkle fish lightly on both sides with salt, pepper, paprika and thyme. Arrange half of fillets in single layer in sprayed 7- x 11-inch glass baking dish.

Steel Blade: Process onion and celery with quick on/off pulses, until coarsely chopped. Melt 1 Tbsp butter or margarine in large nonstick skillet; add onion and celery. Repeat with bell pepper and mushrooms. Add to skillet an