Directions
Prep Time
15 minutes*
Cook Time
12 minutes
Ready in
27 minutes*
- For cucumber sauce, in a small bowl combine cucumber, yogurt, bell pepper, parsley, horseradish and salt; mix well. Cover and chill at least 15 minutes before serving. (May be made several hours ahead.)
- In shallow dish combine salad dressing and eggs; mix well. Place stuffing mix in a food processor; process until finely ground. Place crumbs in another shallow dish. Coat fillets evenly in dressing mixture, then coat evenly in crumbs. Place fillets on a wax paper-lined platter; cover and chill up to 4 hours.
- Preheat oven to 400°F. Arrange fillets on a baking sheet coated with nonstick cooking spray. Bake 12 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutritional Information
Serving Size
1
Per Serving
Calories 643, Total Fat 24g, Saturated Fat 5g, Cholesterol 151mg, Sodium 2285mg, Carbohydrate 61g, Protein 41g
Serving Size | 1 |
Calories | 643 |
Total Fat | 24g |
Total Fat (extra) | 38 |
Saturated Fat | 5g |
Saturated Fat (extra) | 26 |
Cholesterol | 151mg |
Cholesterol (extra) | 50 |
Sodium | 2285mg |
Sodium (extra) | 95 |
Potassium | 783mg |
Carbohydrate | 61g |
Carbohydrate (extra) | 21 |
Fiber | 3g |
Fiber (extra) | 15 |
Protein | 41g |
Omega3 | 0g |
Vitamin A | 990IU |
Vitamin A (extra) | 20 |
Vitamin C | 25mg |
Vitamin C (extra) | 42 |
Iron | 4mg |
Iron (extra) | 26 |