Veggie Stuffed Sole Fish Recipes

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.

Steps:

• Preheat oven to 350f degrees; coat a medium baking dish with veggie spray, set aside.
• Lay the fillets flat on a cutting board, sprinkle each with half the salt, pepper and dill. Lay half the strips of carrot, sweet pepper, red onion, sideways on each fillet. Starting on the smallest end of the fillet, roll as tightly as possible to enclose the veggies; place rolls in prepared baking dish seam side down, using tooth picks if necessary. Carefully pour the wine over the rolls; Sprinkle the other half of the salt, pepper and dill over the rolls.
• Cover and bake for approximately 20 minutes or until the fish flakes easily with a fork.

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.

Steps:

• Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
• Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

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.

Steps:

• Combine all ingredients except fish, wine, and lemon slices.
• Place 4 fillets in a greased baking dish and spread 1/4 c.
• filling on each fillet.
• Place remaining fillets over filling.
• Pour wine over fillets.
• Cover and bake at 375 for 20 minutes.
• Uncover, place lemon slices over each fillet.
• Bake 5 more minutes.