Rolled Stuffed Fish Fillets With Avgolemono Sauce

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"Here is a delightful fish recipe stuffed with shrimp and topped with Avgelemono Sauce. Delicious to serve for your close-ones at home or for a guest dinner party."

Original recipe yields 4 servings


  • Serving Size: 1 (642.9 g)
  • Calories 564
  • Total Fat - 34.1 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 367.8 mg
  • Sodium - 1094.4 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.9 g
  • Protein - 46.7 g
  • Calcium - 100 mg
  • Iron - 2.3 mg
  • Vitamin C - 23.5 mg
  • Thiamin - 0.3 mg

Step 1

Bring 3 cups of water to a boil in a large pot. Add carrots, onions, bay leaf, and peppercorns, and boil for 5 minutes. Reduce heat, and add shrimp. Cook for 3 minutes, or until they turn pink. Remove shrimp and reserve 1 cup of the broth for the Avgolemono Sauce.

Step 2

Preheat oven to 350-degrees Fahrenheit.

Step 3

Melt 2 tablespoons butter in a large skillet. Stir in garlic, onion, and green pepper and saute until onion is golden. Dice 8 shrimp and add to the skillet with the breadcrumbs, parsley, salt, and pepper. Stir and remove the skillet from heat.

Step 4

On boned side of each fillet spread 2 tablespoons of shrimp mixture. Roll fillets carefully and tuck any extra mixture into end of rolled fillets.

Step 5

Melt 4 tablespoons butter. Use 2 tablespoons to coat a 10 x 6 x 2-inch baking dish. Arrange fillets flat side down in the dish. Brush with remaining melted butter. Bake for 25 - 30 minutes.


Step 6

Beat the eggs until creamy. Add lemon juice and beat.

Step 7

Very slowly add warm broth reserved from cooked shrimp; beat until thick.

Step 8

When fish is baked, place on a platter and pour sauce over all.

Step 9

Garnish each fillet with a whole shrimp.

Tips & Variations

No special items needed.