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Stuffed Sole

Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. —Winnie Higgins, Salisbury, Maryland
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 1 cup chopped onion
  • 2 cans (6 ounces each) small shrimp, rinsed and drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 tablespoons butter
  • 1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed
  • 8 sole or flounder fillets (2 to 2-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup chicken broth
  • 2 tablespoons water
  • 2/3 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • Cooked wild, brown, white or a mixed rice, optional

Directions

  • In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
  • Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
  • Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.
Nutrition Facts
1 each: 297 calories, 10g fat (5g saturated fat), 170mg cholesterol, 1070mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 44g protein.

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Reviews

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Average Rating:
  • Jistbeachy
    Feb 18, 2010

    Unforgettable! This recipe is so good! Have made several times.