You are here

Stuffed Sole Fillets

food.master's picture
  Frozen sole fillets 2 Pound (Fresh Or Defrosted)
  Grated peeled cucumber 1⁄2 Cup (8 tbs) (Drained)
  Seasoned bread crumb stuffing 1 1⁄4 Cup (20 tbs)
  Worcestershire sauce 1⁄2 Teaspoon
  Dill pickle juice/Milk 1 Cup (16 tbs)
  Seasoned flour 1 Cup (16 tbs)
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Sliced onions 3 Cup (48 tbs)
  Salt To Taste
  Dill seed 1⁄2 Teaspoon
  Seasoned cream sauce/10 ounce can celery soup diluted with 1/2 cup sweet / sour cream 2 Cup (32 tbs) (Medium Thick)
  Parmesan cheese 3 Tablespoon

Dry the sole fillets.
Combine the cucumber, bread-crumb stuffing and worcestershire sauce, then moisten with dill juice or milk.
Season to taste and spread the centre of each fillet with a heaping tablespoon of the mixture.
Roll up and secure with toothpicks.
Sprinkle with seasoned flour.
Saute the sliced onions in butter.
Then sprinkle with salt, pepper and dill seed.
Spread in a shallow 8 x 12 inch pan and set fish rolls on top.
Brush rolls with melted butter.
Bake at 400F for 15 minutes.
Remove toothpicks from the fish rolls and drizzle with the cream sauce.
Sprinkle with the cheese.
Return to oven for 5 minutes, then broil until top is lightly browned.
Sprinkle with paprika or chopped parsley.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 290 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 51.8 mg17.3%

Sodium 933.4 mg38.9%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.9 g11.5%

Sugars 4.2 g

Protein 21 g41.9%

Vitamin A 6.1% Vitamin C 6%

Calcium 11.8% Iron 12.3%

*Based on a 2000 Calorie diet

Stuffed Sole Fillets Recipe