Sole Roll Ups With Sweet Sour Sauce's picture

Aug. 14, 2010


Sole fillets/Other thin fillets 2 Pound (12 Small Size, Fresh / Frozen)
Salt 1 Teaspoon
White pepper 1/8 Teaspoon
Shredded carrot 1/2 Cup (8 tbs)
Chopped green onion 2 Tablespoon
Butter/Margarine 1/4 Cup (4 tbs)
For sweet sour sauce
Canned pineapple juice 12 Ounce (1 Can)
Vinegar 2 Tablespoon
Light brown sugar 2 Tablespoon
Rice 1 Cup (16 tbs) (Brand)
Water 1/2 Cup (8 tbs)
Butter/Margarine 1 Tablespoon
Cornstarch 2 Tablespoon
Soy sauce 1 Teaspoon
Green onion 2 Tablespoon


Thaw fish, if frozen.

Preheat oven to 350°F (177°C).

Sprinkle 1 teaspoon salt and white pepper evenly over fillets.

Cook carrot and green onion in 2 tablespoons of butter or margarine over low heat until carrots are tender, about 10 minutes.

Spread an equal amount of carrot mixture on each fillet and roll up.

Place in 12" x 8" baking dish, open side down.

Melt remaining 2 tablespoons butter or margarine and drizzle over fish rolls.

Bake until fish flakes easily when tested with a fork, 25 to 30 minutes.

Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2475Calories from Fat 621

 % Daily Value*

Total Fat 70 g107.7%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 3036 mg126.5%

Total Carbohydrates 261 g87%

Dietary Fiber 7 g28%

Sugars 69 g

Protein 188 g376%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet