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Print Recipe

Broccoli-Stuffed Sole

Course: Main Courses - Fish & Seafood

Ingredients

  • 4 4-Ounce Fresh or Frozen Skinless Sole, Flounder, or Other Fish Fillet
  • 1 8-Ounce Container Cream Cheese With Chives And Onions
  • 1 Egg Beaten
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Cup Broccoli Chopped
  • 3/4 Cup Herb-Seasoned Stuffing Mix
  • 2 Tablespoons Milk
  • 2 Tablespoons Dry White Wine

Instructions

  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
  • Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix.
  • Spoon 1/4 of the stuffing onto 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 oven for 30 to 36 minutes or until fish flakes easily with a fork and stuffing is hot.
  • Meanwhile, for sauce, in small saucepan cook remaining cream cheese, milk and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.