Rolled Fillets Of Sole With Dill Stuffing: The Best Rolled Fillets Of Sole With Dill Stuffing Recipe from Cook'n

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	Rolled Fillets Of Sole With Dill Stuffing

Serves: 6

Print this Recipe

   Have Ready:
   Vegetable shortening Solid
   1 pound sole filets (about 6 fillets)
   2 tablespoons lemon juice
   1/4 teaspoon salt
   1/4 teaspoon black pepper freshly ground
   3 tablespoons butter real
   1 garlic medium, peeled and finely chopped
   1/2 teaspoon ginger root finely chopped fresh
   1/4 cup onions finely chopped
   1/8 teaspoon hot pepper flakes
   1/4 teaspoon turmeric ground
   1 teaspoon dill weed dried
   You'll Need:
   Paper towel
   8 x 8-inch baking dish
   Measuring spoons
   Platter
   Heavy 7- or 8-inch skillet
   Cutting board
   Sharp knife
   Wooden spoon
   Toothpicks

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Dip a paper towel into solid shortening and spread a thin layer on the bottom and sides of an 8 x 8-inch baking dish. Set aside. Sprinkle one side of the fillets with lemon juice, salt, and pepper. Set fillets on a platter and let sit at room temperature while preparing the stuffing. Heat oven to 350°. In a heavy 7- or 8-inch skillet, heat butter over medium-high heat and add remaining ingredients. Fry, stirring occasionally with a wooden spoon, until the onions are limp and slightly golden, about 5 to 7 minutes. Remove from heat and spread equal portions of stuffing on top of each fillet. Starting at the narrow end, roll up each fillet to enclose the stuffing and fasten each with a toothpick. Place the rolled fillets seam side down in the baking dish. Spoon any remaining stuffing or lemon juice over the top. Set the timer and bake for 12 minutes or until the rolls are firm when pressed lightly with a fork. Use potholders to remove the dish from the oven. Place the fish rolls on a warm platter using a pancake turner, remove toothpicks, and pour the pan drippings over the fish. Serve at once.

* Ginger root can be found in the specialty section of your grocery store.

** Turmeric is a plant of India having a fragrant yellow root. The ground roots are used in many lands as a seasoning.

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