Stuffed Sole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup chopped onion
  • 2
    (4 1/4 ounce) cans shrimp, rinsed and drained
  • 1
    (4 1/2 ounce) jar sliced mushrooms, , drained
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 12
    lb fresh, cooked crabmeat or 1/2 lb fresh, cooked canned crabmeat, , , drained and cartilage removed
  • 2 12
    2 1/2 lbs flounder fillets or 2 1/2 lbs orange roughy fillets
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 14
    teaspoon paprika
  • 2
    (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
  • 13
  • 2
    tablespoons water
  • 23
    cup shredded cheddar cheese (, I perfer sharp)
  • 2
    tablespoons minced fresh parsley (optional)
  • cooked wild rice (optional) or cooked white rice, , or a mixture (optional)
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DIRECTIONS

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