STUFFED SOLE RECIPES

STUFFED SOLE RECIPE | ALLRECIPES

Stuffed Sole Recipe | Allrecipes image

These fresh fillets are filled with small, cooked shrimp, and baked. This recipe can be doubled, or even tripled.

Provided by CHRISTYJ

Categories Seafood Fish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
¼ cup dry white wine
4 (6 ounce) fillets sole
¼ pound cooked salad shrimp
salt to taste
ground black pepper to taste
¼ teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

Steps:

In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Nutrition Facts : Calories 252.8 calories, CarbohydrateContent 2.8 g, CholesterolContent 149.9 mg, FatContent 8.1 g, FiberContent 0.2 g, ProteinContent 37.5 g, SaturatedFatContent 4.2 g, SodiumContent 226.5 mg, SugarContent 0.3 g

STUFFED SOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Stuffed Sole Recipe: How to Make It - Taste of Home image

Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. —Winnie Higgins, Salisbury, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup chopped onion
2 cans (6 ounces each) small shrimp, rinsed and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons butter
1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
Cooked wild, brown, white or a mixed rice, optional

Steps:

In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.

Nutrition Facts : Calories 297 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 170mg cholesterol, SodiumContent 1070mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 44g protein.

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