Stuffed Sole
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 236.59 ml chopped onion
- 2 (240.97 g) can shrimp, rinsed and drained
- 127.57 g jar sliced mushrooms, , drained
- 29.58 ml butter or 29.58 ml margarine
- 226.79 g fresh, cooked crabmeat or 226.79 g fresh, cooked canned crabmeat, , , drained and cartilage removed
- 1133.98 1133.98 g flounder fillets or 1133.98 g orange roughy fillets
- 2.46 ml salt
- 1.23 ml pepper
- 1.23 ml paprika
- 2 (609.51 g) can condensed cream of mushroom soup, undiluted
- 78.78 ml chicken broth
- 29.58 ml water
- 158.51 ml shredded cheddar cheese (, I perfer sharp)
- 29.58 ml minced fresh parsley (optional)
- cooked wild rice (optional) or cooked white rice, , or a mixture (optional)
directions
- In a saucepan, saute onion, shrimp, and mushrooms in butter until onion is tender.
- Add crabmeat; heat through.
- Sprinkle fillets with salt, pepper and paprika.
- Spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick.
- Place in a greased 13x9x2 inch baking dish.
- Combine the soup, broth and water; blend until smooth.
- Pour over fillets.
- Sprinkle with cheese.
- Cover and bake at 400 degrees for 30 minutes.
- Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
- Serve over rice if desired.
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Reviews
-
I made this when an old friend came to stay this week. He enjoyed a glass of wine with me as I attempted to do this recipe. I thought I had bought sole fillets but as it turned out I had grabbed the wrong package. I had polluck and they are split in the middle so are very hard to roll up nicely. After many attempts and a couple glasses of wine I gave up. I layered this all in a casserole with the fish on the bottom.I used about 5 fillets. I omitted the shrimp and broth as I didn't have any and only used 1 can of soup. My friend was hysterical as he says I can never really follow a recipe, but everything I make tastes great. This was no exception. Great recipe I will definitely make this again! I may even buy the right fish this time.
RECIPE SUBMITTED BY
Nicole Brummett
United States