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Stuffed Sole Fillets

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This is a nice change from the regular bread-type stuffing because the potatoes are so light. Stuffed Sole Fillets are good for company, because the fish looks so fancy all rolled up.

Serves: 8

Cooking Time: 25 min

What You'll Need:
  • 20 1/2 cups mashed potatoes
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon salt
  • 8 sole fillets (3 to 4 ounces each)
  • 1/3 cup butter (melted
  • chopped fresh parsley for garnish
What To Do:
  1. Preheat oven to 375 °F. In a large bowl, thoroughly blend the potatoes with the dillweed and salt.

  2. Spread about 1/4 cup potato mixture on each fillet. Roll fillets and place, seam-side down, in a 7 x 11-inch baking pan that has been coated with nonstick vegetable spray.

  3. Brush melted butter over fillet rolls and bake for 20 to 25 minutes or until fish flakes easily with a fork. Sprinkle with chopped parsley.

Notes

You can substitute instant mashed potatoes for fresh. We often add 1/2 teaspoon each of garlic powder and thyme in place of the salt.

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