Baked Stuffed Lemon Sole

Name: Baked Stuffed Lemon Sole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 4 Tbsps butter; 105 milliliters crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz); 48 milliliters chopped fresh mushrooms; 48 milliliters chopped fresh mushrooms; 8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total); 4 servings Lemon wedges; 3 Tbsps olive oil; 1 small onion, chopped; 4 servings Salt and freshly ground black pepper; 227 grams sea scallops, chopped; 2 teaspoons seafood seasoning blend (recommended: Old Bay); 227 grams (salad size) peeled and deveined shrimp (if using larger shrimp, coarsely chop); 1 small zucchini, unpeeled and chopped

The recipe Baked Stuffed Lemon Sole can be made in around 50 minutes. One portion of this dish contains about 90g of protein, 40g of fat, and a total of 804 calories. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires butter, sea scallops, lemon sole, and salt and pepper. It is a good option if you're following a pescatarian diet.

Instructions

In a large skillet, heat the butter and oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes.

Ingredients you will need

Vegetable

Mushrooms

Zucchini

Onion

Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes.

Ingredients you will need

Seafood Seasoning

Scallops

Shrimp

Remove from the heat.

Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)

Ingredients you will need

Salt And Pepper

Cracker Crumbs

Stuffing

Fish

Equipment you will use

Microwave

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Brush a large glass baking dish generously with melted butter.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine.

Ingredients you will need

Salt And Pepper

Fish Fillets

Stuffing

Seafood

Equipment you will use

Baking Pan

Brush the fish with melted butter.

Ingredients you will need

Butter

Fish

Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish.

Ingredients you will need

Stuffing

Fish

Equipment you will use

Oven

Garnish with lemon wedges for squeezing over the fish.

Ingredients you will need

Lemon Wedge

Fish

Equipment

Ingredients

Servings:

2Tbsps

butter, melted 4Tbsps

butter 105milliliters

crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)48milliliters

chopped fresh mushrooms 48milliliters

chopped fresh mushrooms 8

thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)4servings

Lemon wedges 3Tbsps

olive oil 1small

onion, chopped 4servings

Salt and freshly ground black pepper 227grams

sea scallops, chopped 2teaspoons

seafood seasoning blend (recommended: Old Bay)227grams

("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)1small

zucchini, unpeeled and chopped

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Sole. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.