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.

Gluten-free with swapsNo added sugar

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Fillets of sole rolled around a cracker crumb and Cheddar stuffing, baked with butter
  • Prep 30 min
  • Cook 20 min
  • Total 50 min
  • Yield 20 rolled fillets

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

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

To make it gluten-free

  • For the crackers, use gluten-free crackers.

See all our gluten-free recipes.

Instructions

  1. Mix the crumbs. Mix and toss together the crackers, parsley and cheddar.
  2. Cook the aromatics. Saute the garlic and onions in the butter until the onions look soft and transparent.
  3. Make the stuffing. Toss the onion mixture into the cracker mixture and mix well.
  4. 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.
  5. 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.

Nutrition per rolled fillet (estimated)

229Calories
5 gCarbohydrates
0 gFiber
5 gNet carbs
32 gProtein
8 gFat

Estimated per rolled fillet (the recipe makes 20 rolled fillets), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-free with swapsNo added sugar

Tips

  • Fish is done at 145°F, when it is opaque and flakes easily with a fork.
  • Remind guests about the toothpicks.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc or Pinot Grigio. Wine pairing guide

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