Stuffed Sole Fillets
- SERVES
- 8
- COOK TIME
- 25 Min
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.
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
- Preheat oven to 375 °F. In a large bowl, thoroughly blend the potatoes with the dillweed and salt.
- 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.
- 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.
Read NextSeafood-Stuffed Fish Fillets
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 582
- Calories from Fat 93
- Total Fat 10g 16 %
- Saturated Fat 5.5g 28 %
- Trans Fat 0.3g 0 %
- Protein 24g 49 %
- Amount Per Serving % Daily Value *
- Cholesterol 71mg 24 %
- Sodium 676mg 28 %
- Total Carbohydrates 100g 33 %
- Dietary Fiber 8.1g 33 %
- Sugars 4.1g 0 %
