Stuffed Sole

Made  times
Chef Dudette 1

These fresh fillets are filled with small, cooked shrimp, and baked. Additional ingredients needed, so your input would be great!

Modified from: Stuffed Sole

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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

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