Ingredients
2 small carrots, shredded1 small onion, minced5 tablespoons butter, divided4 slices bread, cubed3/4 cup canned diced tomatoes, drained1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 small cucumber, chopped1-1/4 teaspoons salt, divided1/4 teaspoon dill weed1/8 teaspoon pepper8 sole or orange roughy fillets (4 ounces)1/8 teaspoon paprika8 lemon wedges
Preparation
In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper.
Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
