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Dover Sole Rolls
Recipe By: Whit
Categories: Fish/Seafood
12 dover sole fillet
1 pound cooked shrimp -- salad size
1 can lump crab meat
3 tablespoons butter
1/2 cup green onion -- chopped
1 clove garlic -- or more to taste
1/2 cup parmesan cheese
1 dash black pepper -- to taste
1 dash salt
Heat oven to 375 degrees.
Lay the sole in a baking dish and sprinkle with salt --
let sit while preparing the filling.
In a skillet, melt butter and saute onions & garlic until
soft. Add shrimp and crab meat and heat through. Add black
pepper to taste. While that is heating, drain any liquid
off the fish fillets.
Add parmesan cheese to the shrimp/crab mixture and stir
until melted. Then drop tablespoon-size portions of the
shrimp mixture onto the fish fillets and roll up (you can
secure with a toothpick, but I just arrange it so that the
"seam" is at the bottom.)
Arrange the fillets in the baking dish as far apart from
one another as possible. If there is any shrimp mixture
left after filling all the fillets, spread it over the top
of the fish rolls. Then, if you wish, sprinkle a little
more parmesan over the top. (I also added a little paprika
for color.)
Bake uncovered for 35-40 minutes or until fish is flaky.
My husband's favorite so far!
2737 Calories; 74g Fat (25.6% calories from fat); 481g Protein;
6g Carbohydrate; 1g Dietary Fiber; 1949mg Cholesterol; 3972mg Sodium. |
NOTES : Counts for crab meat not included in totals.
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