Stuffed Filet Of Sole
Tender filet of sole stuffed with a flavorful shrimp and cracker mixture, baked to perfection with garlic, parsley, and wine for a delightful seafood entrée.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place Ritz crackers in a plastic bag and roll with a rolling pin to crush them.
- Melt the butter in a saucepan.
- Add white wine to the melted butter and boil for about 15 minutes.
- Cook shrimp or scallops in boiling water for about 3 to 5 minutes, then drain.
- Add crushed garlic, parsley, half of the cracker crumbs, and half of the wine mixture to the cooked seafood.
- Mix well to combine.
- Place about 1 tablespoon of the mixture on each filet of sole.
- Roll the fillets around the filling and fasten with a toothpick.
- Place the rolled fillets in a buttered baking pan.
- Sprinkle remaining cracker crumbs on top of the fish.
- Pour the remaining wine mixture over the fillets.
- Bake for about 30 minutes until cooked through and golden.
Tips & Substitutions
For a lighter filling, consider using crab meat instead of shrimp or scallops. If you don't have Ritz crackers, any buttery cracker will work as a substitute. To enhance the flavor, you can add a squeeze of lemon juice to the seafood mixture. Ensure the fish is fresh for the best texture and taste. For more delicious seafood options, browse more seafood recipes.
Serving Suggestions
Serve the stuffed filet of sole with a side of steamed vegetables or a light salad to balance the richness of the dish. A glass of white wine pairs beautifully with the flavors of the fish. For a complete meal, consider serving it alongside Easy Crawfish Pie for a delightful seafood feast.
Storage & Reheating
Store any leftover stuffed sole in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. Avoid using a microwave, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Filet Of Sole contains roughly 1845 calories, with 35g protein, 163g carbohydrates, and 119g fat. It is an excellent source of iron (150% of the Daily Value), protein (71% of the Daily Value), and vitamin C (66% of the Daily Value). Note that it is relatively high in sodium, at 1163mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed filet of sole ahead of time?
Yes, you can prepare the fish and filling a few hours in advance. Assemble the stuffed fillets and refrigerate them until you're ready to bake. Just remember to add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of white wine in this recipe?
If you prefer not to use white wine, you can substitute it with chicken or vegetable broth for a similar flavor profile. Alternatively, a splash of apple cider vinegar mixed with water can provide acidity without the alcohol.
How do I know when the stuffed sole is cooked through?
The stuffed sole is done when the fish is opaque and flakes easily with a fork, typically after about 30 minutes of baking. The internal temperature should reach 145°F (63°C). Keep an eye on the top; it should be golden brown and crisp from the cracker topping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).