Serves: 4
Total Calories: 330
* 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.
This Saucy Stuffed Sole Fillets recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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