- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of 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 F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
- Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.
Nutrition Facts (Broccoli-Stuffed Sole)
- Per serving:
- 376 kcal cal.,
- 23 g fat
- (12 g sat. fat,
- 172 mg chol.,
- 500 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
How To Video
Andrea Rauch Altenberg 1554 Days Ago
It turned out a little rich. Too rich for my taste
Sarah Smith 1555 Days Ago
I used tilapia instead of sole because that's what I had on hand. The recipe should probably mention that you want to chop the broccoli up into small pieces before mixing it with the stuffing mix and and the cream cheese. I wasn't able to get a toothpick to hold the fish together, so I just put the seam side down in a baking dish and they stayed together. I served this with some additional stuffing and roasted asparagus on the side. Overall, it was pretty good!