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Saucy Seasoned Sole's picture
  Fresh bread cubes 2 Cup (32 tbs) (1/4 Inch Cubes)
  Butter 2 Tablespoon
  Chopped mushrooms 1 Cup (16 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Sole fillet/Turbot fillet 1⁄2 Pound
  Minced onion 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
For cheese sauce
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Shredded old cheddar cheese 1⁄2 Cup (8 tbs)
  Canned chopped tomatoes 1⁄2 Cup (8 tbs), drained
  Dried oregano 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste

CHEESE SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
Gradually whisk in milk until smooth; cook, whisking, for 5 to 7 minutes or until thickened.
Reduce heat and simmer for 1 minute.
Stir in Cheddar cheese, tomatoes, oregano, salt and pepper.
Set aside.
Spread bread cubes on baking sheet; bake in 350°F (180°C) oven for 10 to 12 minutes or until dry but not browned.
Set aside.
In skillet, melt butter over medium heat; cook mushrooms, celery and garlic for 5 minutes or until softened.
Stir in 1/4 cup (50 mL) of the sauce; stir in bread cubes.
Season with salt and pepper to taste.
Divide bread mixture among fish fillets, spreading almost to edges; roll up jelly roll-style, fastening with toothpicks if necessary.
Arrange rolls in single layer in shallow greased baking dish.
Add onion and parsley to remaining sauce; pour over rolls.
Bake in 350°F (180°C) oven for 30 minutes or until fish flakes easily when tested with fork.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Saucy Seasoned Sole Recipe