Stuffed Sole Recipe

Name: Stuffed Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice; 2 tablespoons thinly sliced green onion; 1 clove garlic, minced; 1/4 cup dry white wine; 4 (6 ounce) fillets sole; 1/4 pound cooked salad shrimp; salt to taste; ground black pepper to taste; 1/4 teaspoon paprika; 2 tablespoons butter; 1 tablespoon all-purpose flour

Servings: persons

1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1/4 cup dry white wine
4 (6 ounce) fillets sole
1/4 pound cooked salad shrimp
salt to taste
ground black pepper to taste
1/4 teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

1
In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
2
Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
3
Bake at 350 degrees F (175 degrees C) for 25 minutes.
4
When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

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* 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: 1 tablespoon lemon juice, 2 tablespoons thinly sliced green onion, 1 clove garlic, minced, 1/4 cup dry white wine, and more.

Yes, Stuffed 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.

Stuffed Sole

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