Stuffed Sole

If your family loves seafood but you want to add some new fish dishes to your repertoire, then this stuffed sole recipe will make a splash in your home. It’s savory, buttery and uniquely delicious, thanks to all the ingredients that come together swimmingly in this dish.

Stuffed sole might not be one of the fish recipes you’ve thought much about in the past, but you’ll certainly be glad you came across this stuffed sole recipe and gave it a try. It might require a quick trip to the grocery store, so let’s take a look at the ingredients and then get started.

Stuffed Sole Ingredients

• Onion: You’ll want one medium- to large-size onion. You can use a yellow or white onion interchangeably.
• Shrimp: You’ll need two 6-ounce cans of small shrimp, and you’ll want to rinse and drain them fully.
• Mushrooms: Use one 4-1/2-ounce jar of sliced mushrooms, or you can slice some fresh mushrooms yourself.
• Butter: The recipe calls for 2 tablespoons of butter, but using a bit more certainly won’t hurt.
• Crabmeat: You’ll need 1/2 pound of crabmeat, and you can cook it fresh or use canned. Drain it and remove any cartilage before adding it to the recipe.
• Sole fillets: The recipe calls for eight fillets, for a total of 2 to 2- 1/2 pounds of fish.
• Paprika: Just a little paprika is all you need to add some savory edge to this dish.
• Cream of mushroom soup: Use two cans, measuring 10-3/4 ounces each, of condensed cream of mushroom soup, keeping it undiluted.
• Chicken broth: You’ll use 1/3 cup chicken broth, or vegetable broth if that’s what you have on hand.
• Shredded cheddar cheese: The shredded cheddar adds flavor and texture to this fish dish.
• Fresh parsley: The freshly minced parsley adds flavor and color, framing this meal nicely.
• Cooked wild, brown, white or a mixed rice (optional): Serving these stuffed sole fillets with a side of rice is optional, but it’s highly recommended. The type of rice is up to you!
  

Directions

Step 1: Saute the flavorings and crabmeat

In a large saucepan, saute the onion, shrimp and mushrooms in butter until the onion is tender. Then add the crabmeat and heat it through.

Step 2: Prep and stuff the fillets

Sprinkle the fillets with salt, pepper and paprika. Spoon the cooked crabmeat mixture on the fillets, roll them up and fasten each with a toothpick. Place the rolled fillets in a greased 13×9-inch baking dish.

Step 3: Add the liquids and cheese

Preheat the oven to 400°F. In a medium-sized bowl, combine the soup, broth and water, blending the mixture until smooth. Pour this over the fillets, then sprinkle on the cheese.

Step 4: Bake and finish the dish

Cover the dish, and bake the fish for 30 minutes. Then sprinkle on the fresh parsley and bake, uncovered, for five minutes more or until the fish just begins to flake easily with a fork. Serve the meal with rice, if desired.

Stuffed Sole Variations

• Use flounder instead: If you can’t find sole fillets at your local shops, you can use flounder and follow the same recipe.
• Add some heat: If you like your dishes spicy, replace the paprika with cayenne pepper or add some red pepper flakes along with the fresh parsley.
• Spread on some pesto: Instead of fresh parsley, for a rich addition of flavor try adding a spread of pesto over each fillet as the baking process nears its end.

How to Store Stuffed Sole

Store leftover stuffed sole fillets in the fridge in an airtight container for up to two days, then reheat them in the oven for about 20 minutes. You can add a dash of broth to the pan or baking dish to prevent the fish from drying out.

Stuffed Sole Tips

What is the safe internal temperature for sole?

The safe internal temperature for sole is 145° at its thickest part. At this temperature, the fish should be opaque and flake easily with a fork.

What should I serve with these fillets?

As mentioned above, rice is a great starch to go with this fish dish, but roasted potatoes are also a lovely accompaniment. We also recommend a hearty cooked green, like kale or collards.

Can I use imitation crabmeat?

You can. While imitation crabmeat isn’t as tasty or tender as the real deal, it will work in a pinch.