STUFFED SOLE

Stuffed Sole image

These fresh fillets are filled with small, cooked shrimp, and baked. This recipe can be doubled, or even tripled.

Provided by CHRISTYJ

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
¼ cup dry white wine
4 (6 ounce) fillets sole
¼ pound cooked salad shrimp
salt to taste
ground black pepper to taste
¼ teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

Steps:

In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
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.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
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.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 2.8 g, Cholesterol 149.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 37.5 g, SaturatedFat 4.2 g, Sodium 226.5 mg, Sugar 0.3 g

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