CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
BAKED STUFFED LEMON SOLE
Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
- Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
- Preheat the oven to 400 degrees F.
- Brush a large glass baking dish generously with melted butter.
- Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
- Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.
STUFFED SOLE
Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. -Winnie Higgins, Salisbury, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the 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 and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.
Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1070mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
HERB STUFFED SOLE
Sole fillets are stuffed with an herb mixture and baked in a buttery lemon sauce.
Provided by Land O'Lakes
Categories Fish Herb Main Course Seafood Meat, poultry, and seafood
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine all stuffing mixture ingredients except sole fillets in medium bowl. Place 1 tablespoon stuffing mixture in center of each fillet. Wrap each fillet around stuffing mixture; secure with toothpicks.
- Place stuffed fish into ungreased 8-inch square baking pan; sprinkle with remaining stuffing mixture.
- Combine all sauce ingredients in same bowl. Pour over fish. Bake 25-30 minutes or until fish flakes with a fork.
Nutrition Facts : Calories 280 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 360 milligrams, Carbohydrate 6 grams, Fiber 0 grams, Sugar grams, Protein 20 grams
CLAM-STUFFED SOLE FILLETS (FILETS DE SOLE FARCIS AUX CLAMS)
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees.
- Sprinkle the sole pieces with salt and pepper. Set aside.
- Heat two tablespoons of the butter in a small skillet and add the onion, green pepper and celery. Cook, stirring, until the vegetables give up their liquid and the liquid evaporates. Do not brown. Add the wine and cook about a minute.
- Meanwhile, put the clams on a flat surface and chop them coarsely. Add the clams to the skillet and stir. Remove from the heat. Add the bread crumbs, egg, parsley, salt and pepper.
- Place four of the sole pieces, skinned side down, on a flat surface. Spoon an equal portion of the filling on top of each and smooth it over neatly so that it extends to the edges of the fillets. Cover each fillet piece with a second fillet, this time skinned side up.
- Butter a baking dish with one tablespoon of butter and sprinkle with salt and pepper. Place the filled fillets in the baking dish.
- Melt the remaining three tablespoons of butter in a small saucepan and add the lemon juice. Pour it over the filled fillets.Hold a sieve over the fillets and sprinkle the paprika through it over the fillets. Brush the fillet tops with the butter in the pan.
- Place the fillets in the oven and bake 10 minutes.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 14 grams, Sodium 1850 milligrams, Sugar 4 grams, TransFat 1 gram
MUSHROOM STUFFED SOLE
Thin fillets of sole are easy to roll around a savory mushroom filling (which can be made ahead to save time) and baked for an easy but elegant dinner. Top with a squeeze of fresh lemon and chopped fresh herbs for color. If you do not cook with wine, use half lemon juice and half water or fish broth.
Provided by Sally Cameron
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 400°. While oven is heating, place sole fillets smooth side down on a cutting board. Drizzle half of the olive oil over the fillets. Season with a sprinkle of salt and pepper.
- Place approximately 1 1/2 tablespoons of the mushroom filling on one end of each fillet, spread it out, then roll the fillets. Place rolls, seam side down, in a small baking dish that has been sprayed with non-stick or drizzled with a little olive oil. Pour wine into the dish, drizzle fillets with remaining olive oil, and sprinkle with salt and pepper. Cover dish with foil.
- Bake approximately 12-15 minutes. Timing will depend on your ovens and how thick the fillets are. To test for doneness, use a digital thermometer. The stuffed fillets should reach 145° internally. To serve, squeeze fresh lemon juice over the top and sprinkle with parsley.
CRAB STUFFED FILET OF SOLE RECIPE
Our special sole recipe stuffs the fish filets with a crunchy buttery crab meat stuffing before cooking it in a creamy white sauce.
Provided by Recipes.net Team
Categories Seafood
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat your oven to 400 degrees F and grease a baking casserole with cooking spray.
- In a bowl, combine crabmeat, breadcrumbs, onions, 1 teaspoon of paprika, lemon juice, and chili powder. Adjust seasoning to taste. Set aside.
- Combine your ingredients for the sauce then adjust seasoning to taste. Set aside.
- Lay the filets out with the flatter side up, skinnier end facing you. Season with salt and pepper.
- Spread roughly 1½ ounces of stuffing mix out on the whole length of the filets leaving ½-inch from the edge.
- Roll loosely from the skinner end to the wider end.
- Place your rolled sole fillets into the baking casserole. Brush with the sauce, then transfer your remaining sauce to a piping bag, and pipe roughly 1 tablespoon of sauce on top.
- Roast for roughly 15 to 20 minutes, or until browned and cooked through. Should your sole show cracks after roasting, pipe more of your sauce into those cracks and broil briefly.
- Serve with potatoes and vegetables of your choice, including lemon wedges.
Nutrition Facts : Calories 326.00kcal, Carbohydrate 3.00g, Cholesterol 83.00mg, Fat 21.00g, Fiber 1.00g, Protein 31.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 569.00mg, Sugar 1.00g, TransFat 1.00g, UnsaturatedFat 5.00g
BABY SHRIMP STUFFED FILLET OF SOLE
This was my grandmothers recipe. I dont like fish but I cook it for my hubby and he loves it! Its easy to make. I figure 2-3 filets per person when I make it. I have also added bacon to it and everyone loved it.
Provided by Pvt Amys Mom
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute green pepper, onion, parsley, salt, pepper and parmesan cheese in 2 T of butter.
- Add Shrimp.
- Cook 3-4 minutes.
- Divide filling evenly among the filets.
- Roll up and hold with toothpick.
- Bake at 400 degrees for 15 minutes.
- Make white sauce with 2T butter, 2T flour and 1 cup milk.
- Pour over the fish.
- Garnish with paprika.
- Turn oven down to 350 and bake 15 minutes longer.
BROCCOLI-STUFFED SOLE
"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 478mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
STUFFED SOLE FILLETS
An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company.
Provided by JoAnn
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, shrimp and mushrooms in butter until onion is tender.
- Add crabmeat.
- Sprinkle fillets with salt, pepper and paprika.
- Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
- Place in a greased 13x9x2 inch baking dish.
- Combine soup, broth and water, blend until smooth.
- Pour over fillets.
- Sprinkle with cheese.
- Cover and bake for 30 minutes at 400 degrees.
- Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
- Serve over rice if desired.
STUFFED SOLE
Steps:
- Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.
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- Saute the mushrooms for about 5 minutes in a bit of butter. Mix the finely chopped tomatoes with the mushrooms, bread crumbs, lemon rind and seasonings. Spread the mixture on the fillets and roll up tightly. Place the rolled sole fillets close together in a baking dish and cover with the wine. Season well with salt and pepper. Top with a sprinkle of paprika for color.
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