Vegetable Stuffed Sole Recipe

Name: Vegetable Stuffed Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 cup butter or 1/4 cup margarine, melted; 1/2 cup fresh breadcrumb; 1/4 medium red pepper, chopped; 1 carrot, shredded; 1/2 stalk celery, chopped; 2 tablespoons chopped parsley or 2 tablespoons cilantro; 1/4 teaspoon cayenne; 1/8 teaspoon paprika; 1/4 teaspoon salt; 1 tablespoon lemon juice; 8 sole fillets; 1/4 cup dry white wine; 4 lemon slices

Servings: persons

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup fresh breadcrumb
1/4 medium red pepper, chopped
1 carrot, shredded
1/2 stalk celery, chopped
2 tablespoons chopped parsley or 2 tablespoons cilantro
1/4 teaspoon cayenne
1/8 teaspoon paprika
1/4 teaspoon salt
1 tablespoon lemon juice
8 sole fillets
1/4 cup dry white wine
4 lemon slices

1
Combine all ingredients except fish, wine, and lemon slices.
2
Place 4 fillets in a greased baking dish and spread 1/4 c.
3
filling on each fillet.
4
Place remaining fillets over filling.
5
Pour wine over fillets.
6
Cover and bake at 375 for 20 minutes.
7
Uncover, place lemon slices over each fillet.
8
Bake 5 more minutes.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1/4 cup butter or 1/4 cup margarine, melted, 1/2 cup fresh breadcrumb, 1/4 medium red pepper, chopped, 1 carrot, shredded, and more.

Yes, Vegetable Stuffed Sole falls under the General 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.

Vegetable Stuffed Sole

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