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Saucy Broccoli and Fish Bake

Saucy Broccoli and Fish Bake

1 package (10 ounces) frozen broccoli spears
1 1b. frozen fish fillets, thawed
1 tablespoon lemon juice
Dill Sauce (recipe follows)
1 cup Bisquick baking mix
1/4 cup cold water
1 tablespoon margarine or butter, softened
1 tablespoon grated Parmesan cheese

- Heat oven to 350 degrees. Cook broccoli as directed on package; drain. Pat fish fillets dry; arrange lengthwise in ungreased rectangular baking dish, 12 x 71/2 x 2 inches. Sprinkle with lemon juice. Arrange broccoli spears crosswise on fish. Prepare Dill Sauce, pour over broccoli.
- Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 8 x 5 inches. Cut crosswise into 4 equal strips. Place lengthwise on broccoli. Brush with margarine; sprinkle with cheese. Bake until fish flakes easily with fork, about 25 minutes. 4 servings.

Dill Sauce
2 tablespoons margarine or butter
2 tablespoons Bisquick baking mix
3/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

- Heat margarine in 1-quart. saucepan over low heat until melted. Stir in baking mix, dill weed, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.


Saucy Broccoli and Fish Bake
Nutrition Information
Saucy Broccoli and Fish Bake
Serving Size:
Amount Per Serving
Calories 1284.00
Calories from Fat 459.88
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 40%
Vitamin C 4%
Calcium 48%
Iron 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon