Fish Roll-Ups121 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 40 min
“Fresh sole filets stuffed with a tender and mouth watering cracker crumb filling. Excellent with steamed white rice.” - by Michele O'Sullivan
Original recipe yields 12 servings
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9x13 inch baking pan with cooking spray.
- Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
- Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil.
- Bake in preheated oven for 15 to 17 minutes until fish flakes.
Amount Per Serving (12 total)
- 323 cal
- 17.7 g
- 4.7 g
Based on a 2,000 calorie diet
Reviews (121)Rate This Recipe
"This recipe was so easy and delicious! The sole pieces that I purchased were small so I didn't make roll ups, but rather lined the pan with one layer, added the stuffing and then topped it with anothe..." See morer layer...it worked well."
"This was really good! I used green onion, and threw in some minced celery and fresh garlic in at the same time as the onion. Because of the fresh garlic, I omitted the garlic powder. I used half cr..." See moreab, half shrimp (the tiny shrimp in a can) - a great combo! I used tilapia because I couldn't get sole, and it was delish. I think any flat white mild fish would be fine. I actually did not sprinkle with lemon or parm because instead I used the lemon-butter-garlic sauce from the "Sole in Butter Sauce" on this website - I poured a thin layer of the sauce into the baking dish, put the fish roll-ups on top, and then drizzled with more sauce. It tasted heavenly, but I found that the stuffing was a little mushy in the middle. Next time I might try laying the fish in the pan FLAT, and then spreading the stuffing on top instead of rolling it up. I will make this again."
"I live in Maine so I made the recipe with haddock. I have had recipes similar to this one but this is the best I have ever had. It is a little work but it is well worth it. Serve it to company they ..." See morewill be very much impressed. Delicious and mouth watering. You have got to try it. Sally"
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