Baked Stuffed Fillet of Sole
Fillets of sole rolled around a stuffing of Ritz cracker crumbs, sharp Cheddar, parsley and sauteed garlic and onion, dotted with butter and baked at 350°F for 15 to 20 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Baked stuffed sole is a New England dinner-party standard, and Sandra Mills's recipe is made for a crowd: twenty fillets, each rolled around a spoonful of buttery Ritz cracker stuffing with sharp Cheddar, parsley, garlic and onion.
A dot of butter on each roll and 15 to 20 minutes in the oven is all it takes.
Ingredients
- 20 fillets of sole
- 1 1/2 cups crushed Ritz Crackers
- 4 tablespoons dried parsley
- 1/2 cup sharp cheddar cheese, grated
- 2 to 3 cloves of fresh garlic
- 2 medium onions, grated
- 1 stick butter or margarine, plus more to dot
Instructions
- Mix the crumbs. Mix and toss together the crackers, parsley and cheddar.
- Cook the aromatics. Saute the garlic and onions in the butter until the onions look soft and transparent.
- Make the stuffing. Toss the onion mixture into the cracker mixture and mix well.
- Stuff and roll. Put about 1 tablespoon of the stuffing in the center of each fillet. Roll up like a jelly roll and insert a toothpick to hold it together.
- Bake. Place a small piece of butter on each piece of fish. Arrange on a baking sheet with sides and bake 15 to 20 minutes in a 350°F oven.
Tips
- Fish is done at 145°F, when it is opaque and flakes easily with a fork.
- Remind guests about the toothpicks.
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