Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. Broccoli stuffed sole from BHG magazine is a great way to prepare sole, or any small flat fish such as flounder or fluke. The White fish fillets are stuffed with a broccoli and cheese based stuffing’s and then baked uncovered till done and flaky. Surely every fish lover’s delight.
- 1 8 ounce container soft-style cream cheese with chives and onion
- 1/4 cup grated Parmesan cheese
- 3/4 cup herb-seasoned stuffing mix
- 4 4 ounces fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
- 1 cup frozen cut broccoli, thawed
- 1 beaten egg
- 2 tablespoons milk
- 2 tablespoons dry white wine
- Thaw fish, if frozen.
- Rinse fish and pat dry with paper towels.
- For stuffing, drain broccoli, pressing out excess liquid.
- Combine egg, half of the cream cheese, and the Parmesan cheese.
- Stir in broccoli and stuffing mix.
- Spoon one-fourth of the stuffing onto an end of each fillet.
- Roll up, securing rolls with wooden toothpicks.
- Place fish in a greased 2-quart square baking dish.
- Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
- Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often.
- Serve sauce over fish. Makes 4 servings.