Sole Supreme

Sole Supreme

11 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Marilyn
Recipe by  Marilyn

“Really nice dish for company. I use fresh Dover Sole. Serve with rice and a fruit garnish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a shallow baking dish that is big enough to accommodate all the fish.
  2. Slice the frozen spinach souffle into 4 equal pieces. Wrap a fillet around each piece, and place seam side down in prepared baking dish. Pour undiluted soup over the fish, and sprinkle with small shrimp, Parmesan cheese, and paprika.
  3. Bake for 30 to 40 minutes, or until a fork can be easily inserted into the souffle.

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Reviews (11)

Rate This Recipe
Juanita
13

Juanita

I found 12 oz frozen spinch souffle by Stouffers but couldn't find cream of shrimp soup so I used frozen shrimp bisque. Served it for a dinner party and there was not a bite left! So easy to do and delicious, too!

LILIO
12

LILIO

When I first tried this recipe I E-mailed the staff to let them know how awesome it was. My entire family, including a 12 year old LOVED it. The next time I made it I served it to company and it was a hit. Lili Osborne

JSOLISFUENTES
10

JSOLISFUENTES

It was extremely flavorful and was a lighter dish than I had expected. My mother was over for dinner and just praised it up and down. I could not find any of the spinach souflet so I used frozen creamed spinach.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 43.8 g
  • 88%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 1384 mg
  • 55%

Based on a 2,000 calorie diet

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Chef John's Crab-Stuffed Sole

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Sole with Bananas