Stuffed Sole Fillets Recipes

STUFFED SOLE

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.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

STUFFED SOLE FILLETS WITH CRAB AND GRAPES

Steps:

• In medium bowl combine crabmeat, celery, green onions, bell pepper, grapes, mayonnaise, "Old Bay" seasoning and 1/4 cup breadcrumbs. Stir until combined. Place sole fillets on cutting board. Divide stuffing between fillets and form stuffing into 1/2 inch thick patties in the center of each fillet. Fold fillet around stuffing, so that the ends of the fillet just meet. You should have a bundle that looks like a fish-wrapped crab cake. Dredge each bundle in remaining breadcrumbs and pat lightly to adhere crumbs. In non-stick frying pan heat butter and olive oil over medium-low heat. Place fillets in pan and cover. Cook about 3-4 minutes on each side, until golden brown and cooked through. Top with Lemon-Grape Butter Sauce.
• To prepare sauce: In small saucepan combine chicken broth, lemon zest, lemon juice, grapes, salt and pepper. Bring to a boil over high heat and cook 2 minutes to reduce slightly. In small bowl combine flour and water and stir until smooth. Stir into sauce over heat and whisk until smooth and thickened. Turn off heat, add butter and whisk again until smooth.

BAKED STUFFED LEMON SOLE

Steps:

• In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
• Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
• Preheat the oven to 400 degrees F.
• Brush a large glass baking dish generously with melted butter.
• Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
• Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

CRAB-STUFFED SOLE

Steps:

• In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork. , Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.

STUFFED SOLE FILLETS

Steps:

• Saute onion, shrimp and mushrooms in butter until onion is tender.
• Add crabmeat.
• Sprinkle fillets with salt, pepper and paprika.
• Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
• Place in a greased 13x9x2 inch baking dish.
• Combine soup, broth and water, blend until smooth.
• Pour over fillets.
• Sprinkle with cheese.
• Cover and bake for 30 minutes at 400 degrees.
• Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
• Serve over rice if desired.

CLAM-STUFFED SOLE FILLETS (FILETS DE SOLE FARCIS AUX CLAMS)

Steps:

• Preheat the oven to 450 degrees.
• Sprinkle the sole pieces with salt and pepper. Set aside.
• Heat two tablespoons of the butter in a small skillet and add the onion, green pepper and celery. Cook, stirring, until the vegetables give up their liquid and the liquid evaporates. Do not brown. Add the wine and cook about a minute.
• Meanwhile, put the clams on a flat surface and chop them coarsely. Add the clams to the skillet and stir. Remove from the heat. Add the bread crumbs, egg, parsley, salt and pepper.
• Place four of the sole pieces, skinned side down, on a flat surface. Spoon an equal portion of the filling on top of each and smooth it over neatly so that it extends to the edges of the fillets. Cover each fillet piece with a second fillet, this time skinned side up.
• Butter a baking dish with one tablespoon of butter and sprinkle with salt and pepper. Place the filled fillets in the baking dish.
• Melt the remaining three tablespoons of butter in a small saucepan and add the lemon juice. Pour it over the filled fillets.Hold a sieve over the fillets and sprinkle the paprika through it over the fillets. Brush the fillet tops with the butter in the pan.
• Place the fillets in the oven and bake 10 minutes.

STUFFED SOLE WITH SHRIMP

Steps:

• Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside., In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. Spoon shrimp mixture down center of each fillet. Starting with a short side, roll up and secure with toothpicks., Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

STUFFED FILLET OF SOLE

Steps:

• Melt butter. Chop onion.
• Combine and cook shrimp, mushrooms, onion and parsley on low heat.
• Spread mixture on fillets. Roll and secure with toothpicks, Place in casserole dish and cover with sauce of remaining ingredients.
• Bake at 400F for 40 minutes.