Stuffed Fillet of Sole

Name: Stuffed Fillet of Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) crabmeat; 1/4 cup (60 ml) bay shrimp; 4 tbsp (60 ml) butter; bread crumbs; salt and pepper to taste; 4 fish fillets--fillet of sole, flounder or other; 1/4 cup (60 ml) white wine; 1/4 cup (60 ml) water; 1 tbsp (15 ml) lemon juice; chopped parsley

Eats Now Editorial Team · 116 kcal · Seafood

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Stuffed Fillet of Sole – a delicious recipe with crabmeat, bay shrimp, butter, bread crumbs, salt, other. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 cup (60 ml) crabmeat
1/4 cup (60 ml) bay shrimp
4 tbsp (60 ml) butter
bread crumbs
salt and pepper to taste
4 fish fillets--fillet of sole, flounder or other
1/4 cup (60 ml) white wine
1/4 cup (60 ml) water
1 tbsp (15 ml) lemon juice
chopped parsley

1
Melt butter.
2
Add salt, pepper, crabmeat and shrimp.
3
Add enough bread crumbs to bind.
4
Place mixture on fillets.
5
Roll up fillets.
6
Place rolls in a greased baking dish.
7
Mix wine, water and lemon and pour over fish rolls.
8
Cover and bake at 350 degrees (175 C.) for 25 minutes.
9
Garnish with chopped parsley.

116

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1/4 cup (60 ml) crabmeat, 1/4 cup (60 ml) bay shrimp, 4 tbsp (60 ml) butter, bread crumbs, and more.

Yes, Stuffed Fillet of Sole 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.

Quick Info

Servings
4 servings
Calories
116 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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