Stuffed Sole

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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.

Ingredients Nutrition

  • 236.59 ml chopped onion
  • 2 (240.97 g) can shrimp, rinsed and drained
  • 127.57 g jar sliced mushrooms, drained
  • 29.58 ml butter or 29.58 ml margarine
  • 226.79 g fresh cooked crabmeat or 226.79 g fresh cooked canned crabmeat, drained and cartilage removed
  • 1133.98 g sole fillets or 1133.98 g flounder fillets or 1133.98 g orange roughy fillets
  • 2.46 ml salt
  • 1.23 ml pepper
  • 1.23 ml paprika
  • 2 (609.51 g) can condensed cream of mushroom soup, undiluted
  • 78.07 ml chicken broth
  • 29.58 ml water
  • 158.51 ml shredded cheddar cheese (, I perfer sharp)
  • 29.58 ml minced fresh parsley (optional)
  • cooked wild rice


  1. In a saucepan, sauté 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° 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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