Reviewed: Apr. 11, 2012

I don't normally make flounder (I'm a tilapia girl), so the stronger scent of the fish made me nervous at first but I was pleasantly surprised! It tasted mild and flavorful. My modifications: I used cous cous instead of rice, and cooked it with a little chicken bullion. I halfed the salt, like the other posters suggested, and used white pepper. I sauteed a minced clove of garlic and about a tablespoon of diced onion and added it to he broccoli mixture, which I also warmed up, as suggested. Because I used the little individually frozen fish filets that you get in the freezer section, I found the broccoli too bulky so I cut off the stems and stuck with the florets. I sprinkled a little salt and pepper inside the fillets before stuffing them, and added a tiny bit on top of the roll-ups. I put a little panko on top of the roll-ups for some crunch. I had quite a bit of filling left over, but I plan on eating it as a side to tomorrow's dinner. Yum! My husband, who is anti-anything new loved it! His only suggestion was a bit less cheese next time (I thought it was perfect). Will definitely make this again!

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SANZY

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

Because we don't care for sole, I stuffed basa with the broccoli. I steamed some broccoli and then cooked a pkg of wild rice with mushrooms. Used some wasabi arugula and chopped that up.Sauteed some onion and mushroom, chopped up the broccoli heads and mixed everything together. Because Basa is a mild fish, you need stronger flavors. Next time I would add additional seasoning such as a bit of chipotle. Friends enjoyed it. The next time I made it used sole, sauteed diced mushrooms, onion, garlic. Didn't use cream cheese. Steamed and cut up in to small pieces fresh broccoli. Used the wild rice/mushroom rice. Seasoned the fish first. Melted butter, squeezed fresh lemon and then sauteed additional diced onions and garlic and poured all on top. This was enjoyed by family and friends!

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EntertainingHen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Mar. 16, 2012

FABULOUS!!!! The most fantastic recipe EVER! I want to make it again and again. I did add about a tablespoon of crushed garlic to the sauce. Not sure how other reviews can say that this recipe is bland..far from it. It has a nice subtle flavour that enhances the fish and stuffing just beautiful on the pallet! Thanks Edna for posting!

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Cooking Level: Expert

Reviewed: Feb. 29, 2012

Because not all of my family likes fish, I pounded chicken breasts and used the stuffing in both sole and chicken. They were both delicious!!!! I listened to other reviews and halfed the salt and lemon. I also used panko crumbs on top and then drizzled the lemon butter over the crumbs before baking. I cooked the chicken an extra 10 minutes. I am not a fan of stuffed fish, but this was exceptional! I am making it again next time I have a large family dinner. Great recipe, Thank you Edna!

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Jeri

Reviewed: Feb. 5, 2012

quick and easy to make. the store was out of sole so I used swai fillets which is a bit thicker but less fishy. and steamed fresh broccoli instead of the frozen. came out great. sauce doesn't yield very much and I will probably cut the salt in half as I feel it's place in this dish is mainly to mask the fishy taste of sole. pay attention to your cook times with all fish as it very quickly goes from "almost done" to "over done" which will make any fish recipe dry.

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Thalakos

Reviewed: Dec. 11, 2011

This dish turned out excellent, probably the best sole I've ever had. I used fresh broccoli instead of frozen and it turned out great. Was good the next day too.

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Jessa

Reviewed: Nov. 12, 2011

Just made this - super tasty! I also added garlic and onion to the stuffing mix, and used fresh vs. frozen broccoli. Had a lot of stuffing left over (my sole filets were pretty small!) so I put it in a small casserole and baked it along with the fish to serve beside. Hubby loved it!

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AnitaB

Reviewed: Nov. 11, 2011

This was lovely! Definitely make it again!

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Love2Cook

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

I pretty much made this per the recipe and really enjoyed it. The only thing I did a little different was the sprinkle the stuffed fish rolls with a little smoked paprika during the last few minutes of cooking. But that was more for color than taste.

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thepoetnmotion

Cooking Level: Intermediate

Reviewed: May 11, 2011

I thought this was very good. The only major change I made was leaving out the rice since I didn't have time to cook some. I also used lemon pepper seasoning instead of plain salt. I may have ended up using extra cheese (regular mild cheddar) too but am not sure since I cut the recipe down to 3 filets and didn't measure. I had some hush puppy mix so I made that and some corn seasoned with old bay and pepper as a side dish. But since this is such a heavy dish compared to what I'm use to; (esp if I had used rice) I'll not use the hush puppies next time (only had them the mix left over from a party anyway). Reduced fat cheese doesn't melt very well from my past experience; so I'd suggest just using less of a sharp cheddar if you are trying to keep calories low; an easy place to cut out calories is the butter...cut the amount in half and skip the option to top the filets with butter; you will have plenty of liquid for basting later on in the cooking process.

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