Stuffed Sole

Stuffed Sole

32
CHRISTYJ 101

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

Ingredients

45 m {{adjustedServings}} servings 253 cals
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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes.
  4. 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.
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Reviews

32
  1. 44 Ratings

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This would be a five star recipe if you use a different fish and don’t use the drippings to make the sauce. If this recipe looks good to you but you don’t like fishy tasting fish just make thes...

This was very easy to make. A nice way to use sole. The only change I made to the recipe was adding a bit of red pepper to the sauce. Very tasty.. will make again.

Awesome, awesome, awesome. I am going make it again this weekend.