sLemon-Cucumber Stuffed Pompano (A.B.C.)l Recipe

Name: sLemon-Cucumber Stuffed Pompano (A.B.C.)l
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped,seeded, peeled cucumber; 1/2 cup chopped carrot; 2 tbsp chopped onion; 1/2 tsp lemon pepper; 1/4 cup margarine; 1/2 cup hot water; 1 tsp tomato bouillon; 2 tbsp snipped fresh parsley; 3 cup dry bread cubes; 4 small pompano about 1 pound each

Servings: persons

1/2 cup chopped,seeded, peeled cucumber
1/2 cup chopped carrot
2 tbsp chopped onion
1/2 tsp lemon pepper
1/4 cup margarine
1/2 cup hot water
1 tsp tomato bouillon
2 tbsp snipped fresh parsley
3 cup dry bread cubes
4 small pompano about 1 pound each

1
Heat oven to 375A.
2
Grease 13A9-inch baking pan.
3
In small skillet, cook and stir cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes.
4
Blend in water and tomato bouillon.
5
Heat to boiling.
6
Add parsley.
7
Remove from heat.
8
In medium bowl, stir bread cubes into vegetables until coated.
9
Place fish in prepared pan.Stuff each pompano with one-fourth of bread mixture.
10
If desired, brush fish with 2 tablespoons melted margarine before baking.
11
Bake until fish flakes easily at backbone, about 20 minutes.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup chopped,seeded, peeled cucumber, 1/2 cup chopped carrot, 2 tbsp chopped onion, 1/2 tsp lemon pepper, and more.

Yes, sLemon-Cucumber Stuffed Pompano (A.B.C.)l falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

sLemon-Cucumber Stuffed Pompano (A.B.C.)l

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