Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese

Submitted by conniecooks

"You will love this. It is my favorite way to cook fish fillets. This makes enough to stuff about 8 good sized fillets, I usually only do 4 so I keep the rest of the stuffing in the freezer for another meal. You can easily double this and have it ready for a very quick dinner. This filling is also nice with other fish or even chicken. Prep time does not include freezing time"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 sole fillets
• 226.79 g roasted red pepper cream cheese, at room temp (You can buy it with peppers or finely chop about 1/2 cup roasted red pepper and stir in)
• 236.59 ml baby shrimp (cooked)
• 4.92 ml dried basil
• 1 small onion, finely diced
• 1 garlic clove, finely minced
• 29.58 ml parsley, finely chopped
• 29.58 ml fine dry breadcrumbs
• 4.92 ml lemon pepper or 4.92 ml fresh lemon zest
• salt and pepper
• 2.46 ml nutmeg, freshly grated

directions

1. Sauté onion and garlic till soft.
2. Put in a bowl and add rest of ingredients except fish.
3. Mix thoroughly.
4. Tear off 8 pieces of plastic wrap about 4x4-inches.
5. Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3-inches long and about 1-inch in diameter. Do this with all the stuffing mixture.
6. Place in a single layer in freezer for a couple of hours until frozen.
7. Thoroughly thaw fish if frozen.
8. Unwrap 1 stuffing portion for each piece of fish.
9. Roll up fish around frozen stuffing.
10. Place seam side down in baking dish.
11. Season with salt and pepper & brush with melted butter.
12. Bake 20 minutes at 350°F.
13. Place unused portion of stuffing in a ziploc bag in freezer for future use.