Thursday, July 15, 2010

Fish Paupiettes with Basil, Dijon & Almonds




16 oz white fish (cod, haddock, sea bass) thin fillets, skin and bones removed

1 cup fresh basil leaves, minced

8 tsp Dijion Mustard

1/2 cup whole-wheat bread crumbs  ( I REPLACED THIS WITH 1/2 CUP ALMONDS ground in food processor with a little water)

2 cups carrot, julienned

6 oz dry white wine

4 tbsp sliced unsalted almonds toasted ( I TOOK THIS OUT)


ONE: Preheat oven to 400 degrees.  On a cutting board, slice fillets into 1-1 1/2 inch wide long. In a small bowl, mix together basil, Dijon and (bread crumbs/almonds puree)

TWO: Sprinkle carrots into an oven-safe casserole dish with a lid. On a cutting board, spread basil mixture over each piece of fish, leaving the thinner ends bare. Roll up pieces of fish from the end with the most filling into a spiral, cinnamon roll style. Place each roll in the casserole dish between the carrots, spiral edge on top. Pour wine around rolls, cover and bake for 20 minutes.
Uncover and top with almonds (optional)
Serve Hot.

1 comment:

  1. I'm going to make this when it's not 200million degrees in my kitchen. Meanwhile I've got a fish kabob recipe w/balsamic, orange and rosemary that we should try!


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