Microwave Mushroom-Stuffed Fish Rolls
Microwave Mushroom-Stuffed Fish Rolls is an moderately easy dinner. Made with 1/2 head romaine lettuce, 1 c. fresh slices mushrooms, 2 tsp. butter, 1/2 tsp. crushed dry marjoram and 4 (4 oz.) skinless flounder or fillet of sole, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Chop the romaine leaves, mushrooms and butter.
Cook in microwave on High 2 minutes. Stir in marjoram, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon mixture onto each fillet.
Roll fillets and secure with toothpick.
Place into microwave baking dish. Cook on High 3 minutes. Combine cornstarch and bouillon granules.
Stir in 1/2 cup water and egg yolk.
Cook on High 1 1/2 to 2 minutes, until thick and bubbly.
Stir every 30 seconds. Stir in lemon juice.
Discard toothpicks. Spoon on sauce.
Sprinkle with paprika.
Makes 4 servings. Contains 150 calories.
π· Perfect Pairings
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