- 1 lb. fresh—or frozen—sole, flounder or tilapia fish filets (min. 4 filets)
- 1 10-oz. package frozen asparagus spears, thawed enough to separate (or fresh equivalent, lightly steamed)
- 1 small yellow onion, diced
- ½ lb. white button mushrooms, sliced
- 1 cup celery, sliced thin (included a few leaves for the best flavor)
- 1 10-oz. can stewed tomatoes, traditional or Italian style
- ½ tsp. dried basil or 1 Tbsp. fresh, chopped
- ½ tsp. garlic powder or 2 cloves fresh, crushed
- 1 Tbsp. olive oil
Among those New Year’s resolutions are often the following: cook healthier meals, keep the food bill under control, and add new variety to meals. Here’s a recipe that helps you turn over a new leaf, fulfills all three resolutions and is delicious to boot! Economical frozen filets work well in this recipe; just follow package directions for thawing.
Preheat to 375 degrees F.
Rinse fish filets in cold water, dry with paper towels and set aside, keeping cool. Rinse frozen asparagus till spears separate, set aside.
In skillet, warm oil and add mushrooms, onion and celery. Cook till onion becomes slightly transparent. Add tomatoes and seasonings, lower heat and simmer 1 – 2 minutes, to let flavors combine. Taste and add salt if desired.
Spoon ¼ of the sauce into the baking dish and coat the bottom of the dish.
Roll 2-3 spears of asparagus in each fish filet and place rolls in the baking dish fold-down. Bake for about 15 – 20 minutes. Make sure is white and flaky. Cover rolls with the remaining tomato-vegetable sauce.
This goes well with steamed brown rice. For company, you can add ½ cup of white wine to the tomato-vegetable sauce and serve the fish rolls over white jasmine rice.
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