Vodka-Pepper Stuffed Sole Recipe

Name: Vodka-Pepper Stuffed Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coarse, fresh sourdough bread crumbs; About 1/2 teaspoon fresh-ground pepper; 1 teaspoon grated lemon peel; 2 tablespoons vodka; 2 tablespoons lemon juice; 2 tablespoons chopped green onion; About 2 tablespoons chopped parsley; 1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes above); 2 tablespoons butter or margarine; 2 tablespoons minced shallots; 1/2 cup dry white wine; 1/4 cup vodka; Salt

Servings: persons

1 1/2 cups coarse, fresh sourdough bread crumbs
About 1/2 teaspoon fresh-ground pepper
1 teaspoon grated lemon peel
2 tablespoons vodka
2 tablespoons lemon juice
2 tablespoons chopped green onion
About 2 tablespoons chopped parsley
1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes above)
2 tablespoons butter or margarine
2 tablespoons minced shallots
1/2 cup dry white wine
1/4 cup vodka
Salt

1
In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.
2
Rinse sole and lay pieces flat (if unskinned, skin up) Cover fillets equally with bread mixture and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
3
Bake in a 425u00b0 regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
4
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.
5
Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.

kcal

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Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups coarse, fresh sourdough bread crumbs, About 1/2 teaspoon fresh-ground pepper, 1 teaspoon grated lemon peel, 2 tablespoons vodka, and more.

Yes, Vodka-Pepper 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.

That's it — enjoy your meal!

Vodka-Pepper Stuffed Sole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions