Creamy Stuffed Sole with Cream Cheese
If you can't get sole, any thin white fish works well. This recipe is so simple and looks so fancy--it's a winner every time. The filling mixture alone may be used as a spread for crackers. From seafood.betterrecipes.com.
⏱️ Prep: 15 min🍳 Cook: 20 min
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 8 oz | 225 g | cream cheese |
| 1 can | fancy white crabmeat, drained and flaked | |
| 0.25 cup | 60 ml | unseasoned fine dry bread crumbs (plus 1 tablespoon) |
| 1 tablespoon | 15 ml | dried dill weed, or to taste |
| 0.375 teaspoon | 1.9 ml | salt |
| 0.5 cup | 120 ml | chopped scallions or green onions (plus 1 tablespoon) |
| 2 lbs | 905 g | fresh or frozen sole or flounder fillets, thawed |
| — | hot cooked white or brown rice, if desired |
Instructions
- Preheat oven to 350 degrees. Brush a thin layer of olive oil in a 9x13-inch baking dish.
- Place cream cheese and crab meat in a mixing bowl, then stir together. Stir in the 1/4 cup of bread crumbs, the dill and salt. Fold in the 1/2 cup of scallions.
- Lay fish fillets flat and spread mixture over each piece, then roll up and place seam side down in dish. Sprinkle the 1 tablespoon of bread crumbs over the fish.
- Bake for 15-20 minutes or until done. Remove, then turn oven off. Sprinkle the 1 tablespoon of scallions over fish, and place back in the oven for 5 minutes.
- Serve with white or brown rice.