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Broccoli-Stuffed Sole
Broccoli-Stuffed Sole

Broccoli-Stuffed Sole

45 Min(s)
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1 serving
Original recipe yields 1 serving
4 (4 oz.) fresh/frozen skinless sole, flounder, or other fish fillets, about 1/4" thick
1 cup broccoli, cut up
1 egg, beaten
1 container (8 oz.) soft-style cream cheese with chives and onion, divided
1/4 cup grated parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 Tbsp milk
2 Tbsp dry white wine
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Let's Make It
1. Thaw fish, if frozen. Rinse fish and pat dry. For stuffing, drain off excess liquid from broccoli (if frozen). Combine egg, half of the cream cheese, and the parmesan cheese. Stir in broccoli and stuffing mix. Roll up, securing with toothpicks. Place fish in a greased 2qt square baking dish.
2. Bake covered, in a 350 degrees F oven for 30 to 35 minutes (or till fish flakes easily with fork and stuffing is hot).
3. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine till heated through and stirring often. Serve over fish.
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