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.
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
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
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.
STUFFED DOVER SOLE
I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,
Provided by Denises
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
- Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
- Place Dover Soles in small Baking Dish (ungreased).
- In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
- Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
- Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
- Preheated oven of 325.
- Cook for 20-25 mins.
- In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
- Goes perfect with Salad, Vegetable, or Rice.
Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9
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.
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