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Stuffed Sole Supreme

Ingredients
  Diced tomatoes 3 Cup (48 tbs)
  Sliced celery 2 1⁄2 Cup (40 tbs)
  Dried onion 1 1⁄2 Cup (24 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Chicken broth 1 Cup (16 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Vegetable oil 2 Tablespoon
  Italian seasoning 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Black pepper 1 Dash
  Canned sliced mushrooms 6 Ounce (1 Can)
  Dried bread crumbs 2 1⁄2 Cup (40 tbs)
  Sole fillets 1 1⁄2 Pound
Directions

GETTING READY
1) Preheat oven to 375°.

MAKING
2) Take a saucepan, and add tomatoes, 2 cups of the celery, 3/4 cup of the onion, green pepper, broth, tomato sauce, 1 tablespoon of the oil, and seasonings.
3) Let the mixture boil once and then reduce heat. Cover the pan and simmer about 45 minutes. Keep stirring frequently.
4) If the sauce is thick add some broth.
5) Drain mushrooms and save the liquid and 1/4 cup of the mushrooms for use in the stuffing. Now, add remaining mushrooms to sauce.
6) Take a frying pan and heat 1 tablespoon oil. Saute remaining 1/2 cup celery, and 3/4 cup onion.
7) Mix in the reserved mushrooms and bread crumbs and mushroom liquid to make this stuffing moist.
8) Put the stuffing on the fillets and roll them firmly. Seal the ends with toothpicks.
9) Pour tomato sauce and bake the fillets uncovered for 20-25 minutes.

SERVING
10) Serve the fillets with some tomato sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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