Broccoli Stuffed Sole

Broccoli Stuffed Sole

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.

Broccoli-Stuffed Sole


  • 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
  1. Thaw fish, if frozen.
  2. Rinse fish and pat dry with paper towels.
  3. For stuffing, drain broccoli, pressing out excess liquid.
  4. Combine egg, half of the cream cheese, and the Parmesan cheese.
  5. Stir in broccoli and stuffing mix.
  6. Spoon one-fourth of the stuffing onto an end of each fillet.
  7. Roll up, securing rolls with wooden toothpicks.
  8. Place fish in a greased 2-quart square baking dish.
  9. 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.
  10. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often.
  11. Serve sauce over fish. Makes 4 servings.
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