Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You will love this. It is my favorite way to cook fish fillets. This makes enough to stuff about 8 good sized fillets, I usually only do 4 so I keep the rest of the stuffing in the freezer for another meal. You can easily double this and have it ready for a very quick dinner. This filling is also nice with other fish or even chicken. Prep time does not include freezing time Ingredients:
4 sole fillets |
8 ounces roasted red pepper cream cheese, at room temp (you can buy it with peppers or finely chop about 1/2 cup roasted red pepper and stir in) |
1 cup baby shrimp (cooked) |
1 teaspoon dried basil |
1 small onion, finely diced |
1 garlic clove, finely minced |
2 tablespoons parsley, finely chopped |
2 tablespoons fine dry breadcrumbs |
1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest |
salt and pepper |
1/2 teaspoon nutmeg, freshly grated |
Directions:
1. Sauté onion and garlic till soft.
2. Put in a bowl and add rest of ingredients except fish.
3. Mix thoroughly.
4. Tear off 8 pieces of plastic wrap about 4x4-inches.
5. Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3-inches long and about 1-inch in diameter. Do this with all the stuffing mixture.
6. Place in a single layer in freezer for a couple of hours until frozen.
7. Thoroughly thaw fish if frozen.
8. Unwrap 1 stuffing portion for each piece of fish.
9. Roll up fish around frozen stuffing.
10. Place seam side down in baking dish.
11. Season with salt and pepper & brush with melted butter.
12. Bake 20 minutes at 350°F.
13. Place unused portion of stuffing in a ziploc bag in freezer for future use.
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