"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."
- 2 tablespoons butter, melted
- 1 to 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups frozen chopped broccoli, thawed and drained
- 1 cup cooked rice
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 8 sole or whitefish fillets (4 ounces each)
- In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture.
- Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups.
- Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika. Yield: 8 servings.
Originally published as Broccoli-Stuffed Sole in Light & Tasty October/November 2001, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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