Saucy Stuffed Sole Fillets

Serves: 4
Total Calories: 330


* See note below.
1/4 cup onion chopped
2 tablespoons vegetable oil
1 cup mushrooms coarsely chopped
1/3 cup carrot shredded
1 pound sole filet thawed if frozen
1/4 teaspoon seasoned salt
1 (10 1/2-ounce) can cream of chicken soup condensed or cream of mushroom soup
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon parsley dried, crushed
4 ounces Swiss cheese shredded (about 1 cup)


* Preparation Time: About 15 minutes Storage Time: Up to 24 hours Baking Time: About 40 minutes In a medium skillet over medium heat, saute onion in oil for 3 minutes. Add mushrooms and carrot. Saute for 2 minutes or until onion and carrot are tender. Remove from heat.

Pat fish dry with paper towels. Sprinkle with seasoned salt. Spread vegetable mixture on fillets. Roll up from narrow end. Place seam-side down in a 9-inch pie plate or shallow 1 1/2 -quart baking dish.

In a medium bowl, mix soup, sour cream, lemon juice and parsley until blended. Spoon over fish, coating rolls completely. Cover and refrigerate up to 24 hours.

Bell: Bake, loosely covered, in a preheated 400° oven for 35 to 40 minutes or until thickest part of fish flakes easily with a fork.

Uncover fish and sprinkle with cheese and paprika. Bake 3 to 5 minutes longer or until cheese melts.

Nutritional Facts:

Serves: 4
Total Calories: 330
Calories from Fat: 227

This Saucy Stuffed Sole Fillets recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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