The End to the Basic White Fish Dinner: Broccoli-Stuffed Sole
Reconsider white fish fillets. With this recipe, cheap sole fish fillets hold a creamy bread-and-broccoli stuffing and are topped with a rich white wine sauce.
Enjoy a fish dinner with a surprising punch of flavor. Our broccoli-stuffed sole recipe completely transforms basic white fish into a favorite dinner. To start, heat your oven to 350 degrees. Next, grease a two to three-quart baking dish. You can make this dish with either fresh or frozen sole or flounder fillets. You'll need four 4-ounce skinless fillets, about a quarter inch thick. After rinsing them, pat them dry with paper towels. Set aside the fillets while we make the stuffing. Drain one cup of thawed frozen cut broccoli, pressing out as much of the liquid as you can. Add a beaten egg. Half an 8-ounce container of soft chive and onion cream cheese, and a quarter cup of grated Parmesan cheese. Stir all of this together. Then, mix in three quarters of a cup of herb seasoned stuffing mix. Spoon a quarter of the filling on to one end of a fillet. Gently roll it up around the stuffing. Use a toothpick to keep it rolled in place. Put the rolls into the baking dish. Cover the dish with foil. Bake for 30 to 35 minutes or until the fish flakes easily with the fork and the stuffing is hot. Meanwhile, we'll make the sauce. In a small saucepan, add the remaining four ounces of chive and onion cream cheese, two tablespoons of milk, and two tablespoons of dry white wine. Stir to combine all of this together. Then, cook over medium low heat, stirring often until it's heated through. Drizzle some sauce over each fillet just before serving. Serve with your favorite side dishes and enjoy.
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