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Mushroom & Tomato Stuffed Fillet Of Sole

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  Boiled spinach/1 package frozen spinach 2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Bread crumbs 4 Cup (64 tbs)
  Sole fillets 6
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Butter 2 Tablespoon
  Mushrooms 1 Cup (16 tbs), sliced
  Tomatoes 2 Medium, peeled quartered
  Flour 2 Tablespoon
  Whipped cream 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon

Drain spinach; chop.
Add salt, pepper, 1/3 cup wine, and bread crumbs.
Place mound on one end of each fillet; fold other end over it.
Place in well-greased baking pan with onion, parsley, and remaining wine.
Arrange mushrooms and tomatoes over top; cover with cooking parchment paper.
Bake in 500°F oven 15 minutes.
Remove fillets to heatproof platter.
Thicken gravy remaining in pan with flour blended with a little cold water.
Simmer 2 or 3 minutes; stir constantly.
Remove from heat; add whipped cream and lemon juice.
Pour over fillets; brown in broiler.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2333 Calories from Fat 582

% Daily Value*

Total Fat 66 g101%

Saturated Fat 33.4 g166.8%

Trans Fat 0 g

Cholesterol 619.7 mg206.6%

Sodium 4665.1 mg194.4%

Total Carbohydrates 178 g59.3%

Dietary Fiber 33.2 g133%

Sugars 28.3 g

Protein 237 g473%

Vitamin A 2014.9% Vitamin C 319.4%

Calcium 182.8% Iron 264.3%

*Based on a 2000 Calorie diet

Mushroom & Tomato Stuffed Fillet Of Sole Recipe