Delicious Baked Fish Rolls Food

OVEN BAKED TUNA FISH ROLLS

Oven Baked Tuna Fish Rolls image

My mom made these for me while I was growing up. I still make them today - 45 years later! Easy to make and great tasting. You can use lowfat ingredients without changing the taste. You can also adjust ingredients to your liking. My wife adds chopped onions. This recipe is quite flexible.

Provided by Croce

Categories One Dish Meal

Time 1h

Yield 2 rolls, 2 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 1/2 ounce) can tuna in water (drained)
1 large egg
1/4 cup finely chopped celery
1/4 cup fine dry breadcrumb
1 cup Bisquick baking mix
1 cup milk
0.5 (10 1/2 ounce) can cream of mushroom soup

Steps:

Preheat oven to 400 degrees.
In a bowl, mix the tuna, egg and celery completely.
Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside.
In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency.
Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough.
Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin.
When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.

Nutrition Facts : Calories 613.8, Fat 24.2, SaturatedFat 7.9, Cholesterol 164.6, Sodium 1814.2, Carbohydrate 58.9, Fiber 2.1, Sugar 9.3, Protein 37.9

BAKED FLOUNDER FLORENTINE

Baked Flounder Florentine image

Flounder is stuffed with a mixture of spinach and herbs, creating a delicious roll for this tasty flounder florentine recipe.

Provided by Diana Rattray

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 1/2 ounces (5 tablespoons) unsalted butter, divided
1/4 cup minced onion
1 (10-ounce) package spinach, chopped, cooked, cooled, and squeezed dry
1/2 teaspoon oregano
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 pounds flounder fillets
1/2 cup dry white wine
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 cup milk
Freshly grated Parmesan cheese, for garnish
Paprika, for garnish

Steps:

Gather the ingredients. Preheat the oven to 350 F.
In a medium skillet, melt 2 tablespoons of butter.
Add onion and sauté until translucent.
Stir in the spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
Put the fish rolls in a baking dish, seam-side down. Add the wine.
Cover and bake 25 minutes.
Drain and reserve 1/2 cup of the liquid. Keep the fish warm.
Melt the remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, the remaining salt and the remaining black pepper, and mustard. Add the reserved liquid and milk.
Stir until thick and bubbly.
Pour the sauce over the stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.

Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Cholesterol 113 mg, Fiber 2 g, Protein 27 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g