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Stuffed Sole with Shrimp

 Stuffed Sole with Shrimp
If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave, shares Robert Bishop of Lexington, Kentucky. Try it with chicken instead of sole, if you prefer, for a meal that's equally good.
2 ServingsPrep/Total Time: 15 min.


  • 2 sole fillets (6 ounces each), halved lengthwise
  • 1-1/2 teaspoons lemon juice
  • Dash onion powder
  • 1 can (4 ounces) small shrimp, rinsed and drained
  • 3 tablespoons 2% milk
  • 2 tablespoons finely chopped celery
  • 2 tablespoons butter, melted, divided
  • 1 teaspoon minced fresh parsley
  • 1/2 cup cubed bread, toasted
  • Dash paprika


  • Drizzle fillets with lemon juice; sprinkle with onion powder. Set
  • aside.
  • In a microwave-safe dish, combine the shrimp, milk, celery, 1
  • tablespoon butter and parsley. Cover and microwave on high for 1 to
  • 1-1/2 minutes or until celery is tender. Stir in bread cubes. Spoon
  • shrimp mixture down center of each fillet. Starting with a short
  • side, roll up and secure with toothpicks.
  • Place in a shallow microwave-safe dish coated with cooking spray.
  • Brush with remaining butter; sprinkle with paprika. Cover and
  • microwave on high for 3-5 minutes or until fish flakes easily with a
  • fork. Let stand for 5 minutes before serving. Discard toothpicks.
  • Yield: 2 servings.

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Stuffed Sole with Shrimp (continued)

Nutritional Facts: 2 stuffed fillet halves equals 339 calories, 14 g fat (8 g saturated fat), 232 mg cholesterol, 966 mg sodium, 6 g carbohydrate, trace fiber, 44 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.