Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese

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: 35 mins
• Serves: 4

Ingredients

• 4  sole fillets
• 8  ounces  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)
• 1  cup baby shrimp (cooked)
• 1  teaspoon dried basil
• 1  small onion, finely diced
• 1  garlic clove, finely minced
• 2  tablespoons parsley, finely chopped
• 2  tablespoons  fine dry breadcrumbs
• 1  teaspoon lemon pepper or 1  teaspoon fresh lemon zest
•  salt and pepper
• 1⁄2 teaspoon 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.