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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These fresh fillets are filled with small, cooked shrimp, and baked. This recipe can be doubled, or even tripled. Ingredients:
1 tablespoon lemon juice |
2 tablespoons thinly sliced green onion |
1 clove garlic, minced |
1/4 cup dry white wine |
4 (6 ounce) fillets sole |
1/4 pound cooked salad shrimp |
salt to taste |
ground black pepper to taste |
1/4 teaspoon paprika |
2 tablespoons butter |
1 tablespoon all-purpose flour |
Directions:
1. In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
2. Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.
4. When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.
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