YOU ARE HERE: LAT HomeCollections

A Seafood Dish for a Change of Pace

September 26, 1985

A soothing glass of white wine, toasted cheese bread and a crunchy cabbage-apple slaw sprinkled with nuts are perfect accompaniments for Seafood Rolls With Vegetable Sauce.


1 cup finely diced celery

1/2 cup finely diced or grated carrots

6 to 8 large mushrooms, chopped

2 tablespoons oil

2 tablespoons chopped chives

1 (1 1/2-ounce) package spaghetti sauce mix

1 (8-ounce) can tomato sauce

1 cup water

6 fish fillets (sole, perch or red snapper)

Salt, pepper

8 ounces spaghetti, cooked and drained

Parmesan cheese, optional

Saute celery, carrots and mushrooms in oil until tender but not brown. Add chives and set aside. Combine spaghetti sauce with tomato sauce and water and simmer 25 minutes.

Meanwhile, sprinkle fish with salt and pepper to taste and place about 2 tablespoons vegetable mixture on each fillet. Roll up jelly roll fashion and secure with wood picks. Place remaining vegetables in bottom of baking dish.

Arrange fish rolls over vegetables and pour hot spaghetti sauce over all. Bake at 350 degrees 25 to 35 minutes or until fish flakes easily and vegetables are tender. Serve with hot spaghetti and sprinkle with Parmesan cheese, if desired. Makes 6 servings.

Los Angeles Times Articles