Stuffed Sole

 

Sole fillets are a delicate fish and here they are cooked with a cream cheese, parsley and lemon stuffing, which adds to the flavour of the fish without overpowering it. Cooks in just 20 minutes for a delicious meal.

 

Stuffed Sole
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes (oven)

  • Ingredients
  • 8 sole fillets, about 140g (5 oz each)
  • 55g (2 oz) cream cheese, softened (¼ cup)
  • ½ cup fresh breadcrumbs (1 slice bread with crusts)
  • 3 tbsp fresh parsley, chopped
  • 1½ lemons
  • freshly milled black pepper
  • paprika

  • You will also need an ovenproof dish large enough to take 4 fillets in a single layer, lightly greased.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Zest half a lemon and set aside.

  4. Tip the breadcrumbs into a large frying pan/skillet and, over a medium heat, toast them until quite crispy, 2–3 minutes. Shake the pan often to turn the crumbs.

  5. Now tip the breadcrumbs into a large bowl and add the cream cheese, 2 tablespoons of the chopped parsley, black pepper, and the juice of the whole lemon. Mix to combine.

  6. Place four of the fillets in the ovenproof dish in a single layer. Spread the filling over the four fillets and then top with the four remaining fillets.

  7. Squeeze the juice of the half lemon over the fish.Then sprinkle a little paprika and the lemon zest on top.

  8. Bake, uncovered, in the oven for 20 minutes, until the fish flakes easily with a fork.

  9. Garnish with the remaining parsley.

  10. Serve with asparagus when in season. It is delicious with this dish as it complements the delicacy of the sole. Serve with whole green beans at other times.

  11. Note
  12. This dish can also be microwaved, covered, on high for 8 minutes. Let stand, covered, for 5 minutes before serving.

Updated January 30, 2020

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