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Contributed by:
 Lisa A.

Ingredients: 2 small carrots, shredded [2C] 1 small onion, minced [1C] 4 slices light, whole grain bread, cubed (1 carb block per slice – check label) [4C] 3/4 cup diced canned tomatoes, drained [1C] 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/2 small cucumber, chopped 1 tsp. salt, divided 1/4 tsp. dill weed 1/8 tsp. Pepper 8 orange roughy fillets (4 ounces each) [18P] 1/8 tsp. paprika 8 lemon wedges

Directions:

• In a large nonstick skillet, sauté carrots and onion in olive oil until tender.

• Remove from heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1/2 tsp. salt, dill and pepper.

• Place four fillets in a 13 by 9 inch baking pan that has been coated with nonstick spray.

• Top each with 1 cup stuffing mixture and another fillet.

• Sprinkle with paprika and the remaining salt.

• Bake, uncovered at 350 degrees for 25 -30 min. or until fish flakes easily with fork.

• Cut in half, serve w/lemon wedges.