Stuffed Sole With Dill Sauce
Delicate stuffed sole fillets filled with a flavorful herb and stuffing mixture, served with a creamy dill sauce—perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt 1/3 cup butter in a skillet.
- Add chopped celery and chopped onion to the melted butter.
- Saute until vegetables are tender.
- Stir in stuffing mix, chopped parsley, lemon juice, grated lemon peel, salt, and pepper.
- Set the stuffing mixture aside.
- Stuff the sole fillets with the prepared stuffing.
- Place stuffed fillets in a baking dish.
- Bake in the preheated oven for about 15 minutes, until fish is cooked through.
- Serve with dill sauce.
Tips & Substitutions
For a lighter stuffing, consider using whole grain or gluten-free stuffing mix. You can also substitute the butter with olive oil for a healthier option. If fresh dill is unavailable, dried dill can work in a pinch. Make sure to not overstuff the sole fillets to ensure they cook evenly, similar to how it’s done in Seafood recipes.
Serving Suggestions
Serve the stuffed sole with a drizzle of dill sauce and a side of steamed vegetables for a complete meal. It pairs beautifully with a fresh salad or crispy roasted potatoes. For a delightful twist, consider serving it alongside Gourmet Tuna Patties for a seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the stuffed sole in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it may make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Sole With Dill Sauce contains roughly 270 calories, with 6g protein, 31g carbohydrates, and 14g fat. It is an excellent source of vitamin C (26% of the Daily Value) and iron (25% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 622mg per serving (27% 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 use other types of fish for this recipe?
Yes, you can use other mild fish like flounder or tilapia if sole is unavailable. Just ensure the fish fillets are thin enough to roll around the stuffing without breaking.
What can I substitute for the stuffing mix?
You can make your own stuffing using stale bread, herbs, and spices. Alternatively, quinoa or rice can be used as a base for a gluten-free option, adding texture and flavor similar to traditional stuffing.
How do I know when the fish is fully cooked?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you’re unsure, keep an instant-read thermometer on hand for accuracy.
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).