Stuffed Sole recipe

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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

Nutrition Info

252.8 calories
carbohydrate: 2.8 g
cholesterol: 149.9 mg
fat: 8.1 g
fiber: 0.2 g
protein: 37.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 226.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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