Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese Recipe

Name: Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sole fillets; 8 ounces roasted red pepper cream cheese, at room temp (You can buy it with peppers or finely chop about 1/2 cup roasted red pepper and stir in); 1 cup baby shrimp (cooked); 1 teaspoon dried basil; 1 small onion, finely diced; 1 garlic clove, finely minced; 2 tablespoons parsley, finely chopped; 2 tablespoons fine dry breadcrumbs; 1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest; salt and pepper; ½ teaspoon nutmeg, freshly grated

Servings: persons

4 sole fillets
8 ounces roasted red pepper cream cheese, at room temp (You can buy it with peppers or finely chop about 1/2 cup roasted red pepper and stir in)
1 cup baby shrimp (cooked)
1 teaspoon dried basil
1 small onion, finely diced
1 garlic clove, finely minced
2 tablespoons parsley, finely chopped
2 tablespoons fine dry breadcrumbs
1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
salt and pepper
½ teaspoon nutmeg, freshly grated

1
Saute onion and garlic till soft.
2
Put in a bowl and add rest of ingredients except fish.
3
Mix thoroughly.
4
Tear off 8 pieces of plastic wrap about 4x4-inches.
5
Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3-inches long and about 1-inch in diameter.
6
Do this with all the stuffing mixture.
7
Place in a single layer in freezer for a couple of hours until frozen.
8
Thoroughly thaw fish if frozen.
9
Unwrap 1 stuffing portion for each piece of fish.
10
Roll up fish around frozen stuffing.
11
Place seam side down in baking dish.
12
Season with salt and pepper & brush with melted butter.
13
Bake 20 minutes at 350F.
14
Place unused portion of stuffing in a ziploc bag in freezer for future use.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 sole fillets, 8 ounces roasted red pepper cream cheese, at room temp (You can buy it with peppers or finely chop about 1/2 cup roasted red pepper and stir in), 1 cup baby shrimp (cooked), 1 teaspoon dried basil, and more.

Yes, Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese

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