Stuffed Sole

READY IN: 1hr 15mins
Recipe by Nicole Brummett

One of my favorite fish recipes. This is easy to make and tastes wonderful. A great dish for any night or something special for company.

Top Review by Fairy Godmother

I made this when an old friend came to stay this week. He enjoyed a glass of wine with me as I attempted to do this recipe. I thought I had bought sole fillets but as it turned out I had grabbed the wrong package. I had polluck and they are split in the middle so are very hard to roll up nicely. After many attempts and a couple glasses of wine I gave up. I layered this all in a casserole with the fish on the bottom.I used about 5 fillets. I omitted the shrimp and broth as I didn't have any and only used 1 can of soup. My friend was hysterical as he says I can never really follow a recipe, but everything I make tastes great. This was no exception. Great recipe I will definitely make this again! I may even buy the right fish this time.

Ingredients Nutrition


  1. In a saucepan, saute onion, shrimp, and mushrooms in butter until onion is tender.
  2. Add crabmeat; heat through.
  3. Sprinkle fillets with salt, pepper and paprika.
  4. Spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick.
  5. Place in a greased 13x9x2 inch baking dish.
  6. Combine the soup, broth and water; blend until smooth.
  7. Pour over fillets.
  8. Sprinkle with cheese.
  9. Cover and bake at 400 degrees for 30 minutes.
  10. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
  11. Serve over rice if desired.

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