Stuffed Sole Recipe
Sole stuffed with crab meat in lemon paprika sauce served with veggies & rice.
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Ingredients
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For the Stuffed Sole
For the Lemon Paprika Sauce
For the Vegetables & Rice
Method
Preparing the Stuffed Sole
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Make the Stuffing
In a mixing bowl, combine crab meat, breadcrumbs, cream cheese, chopped green onions, lemon juice, dill, salt, and black pepper. Mix well until all ingredients are integrated.
- 3
Stuff the Sole
Lay the sole fillets on a clean surface and place about 1/4 cup of the crab stuffing on one end of each fillet. Roll the fillets tightly around the stuffing and place them seam-side down in a greased baking dish.
Making the Lemon Paprika Sauce
- 4
- 5
Add Cream
Pour in the heavy cream and bring to a gentle simmer. Season with salt and black pepper to taste. Stir continuously until the sauce thickens slightly.
- 6
Pour Sauce Over Sole
Pour the lemon paprika sauce over the stuffed sole in the baking dish.
Cooking the Dish
- 7
Bake the Sole
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sole is cooked through and flakes easily with a fork.
Cooking Vegetables and Rice
- 8
Cook Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
- 9
Serving
- 10
Plate the Dish
Serve the stuffed sole with a generous spoonful of lemon paprika sauce over the top, alongside the sautéed vegetables and rice.
