Stuffed Sole Fillets
- SERVES
- 8
- COOK TIME
- 25 Min
This is a nice change from the regular bread-type stuffing because the potatoes are so light. Stuffed Sole Fillets are good for company, because the fish looks so fancy all rolled up.
What You'll Need
- 20 1/2 cup mashed potatoes
- 1 teaspoon dried dillweed
- 1/2 teaspoon salt
- 8 sole fillets (3 to 4 ounces each)
- 1/3 cup butter (melted
- chopped fresh parsley for garnish
What to Do
- Preheat oven to 375 °F. In a large bowl, thoroughly blend the potatoes with the dillweed and salt.
- Spread about 1/4 cup potato mixture on each fillet. Roll fillets and place, seam-side down, in a 7 x 11-inch baking pan that has been coated with nonstick vegetable spray.
- Brush melted butter over fillet rolls and bake for 20 to 25 minutes or until fish flakes easily with a fork. Sprinkle with chopped parsley.
Notes
You can substitute instant mashed potatoes for fresh. We often add 1/2 teaspoon each of garlic powder and thyme in place of the salt.