Rolled Stuffed Fish Fillets With Avgolemono Sauce
August 06, 2016
"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."
- FOR AVGOLEMONO SAUCE
- 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
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.
Preheat oven to 350-degrees Fahrenheit.
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.
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.
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.
FOR AVGOLEMONO SAUCE PREPARATION
Beat the eggs until creamy. Add lemon juice and beat.
Very slowly add warm broth reserved from cooked shrimp; beat until thick.
When fish is baked, place on a platter and pour sauce over all.
Garnish each fillet with a whole shrimp.
Tips & Variations
No special items needed.