Broccoli Stuffed Sole Recipes

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BROCCOLI-STUFFED SOLE



Broccoli-Stuffed Sole image

"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons butter, melted
1 to 2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat cheddar cheese
8 sole or whitefish fillets (4 ounces each)

Steps:

  • In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.

Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 478mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

BROCCOLI-STUFFED SOLE



Broccoli-Stuffed Sole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 8

4 (4 oz.) fresh/frozen skinless sole, flounder, or other fish fillets, about 1/4" thick
1 cup broccoli, cut up
1 egg, beaten
1 container (8 oz.) soft-style cream cheese with chives and onion, divided
1/4 cup grated parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 Tbsp milk
2 Tbsp dry white wine

Steps:

  • 1. Thaw fish, if frozen. Rinse fish and pat dry. For stuffing, drain off excess liquid from broccoli (if frozen). Combine egg, half of the cream cheese, and the parmesan cheese. Stir in broccoli and stuffing mix. Roll up, securing with toothpicks. Place fish in a greased 2qt square baking dish.
  • 2. Bake covered, in a 350 degrees F oven for 30 to 35 minutes (or till fish flakes easily with fork and stuffing is hot).
  • 3. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine till heated through and stirring often. Serve over fish.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

STUFFED SOLE



Stuffed Sole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

BAKED STUFFED LEMON SOLE



Baked Stuffed Lemon Sole image

Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges

Steps:

  • In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. 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.)
  • Preheat the oven to 400 degrees F.
  • Brush a large glass baking dish generously with melted butter.
  • 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. Brush the fish with melted butter.
  • 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. Garnish with lemon wedges for squeezing over the fish.

BROCCOLI AND CHEESE STUFFED SHELLS



Broccoli and Cheese Stuffed Shells image

Make and share this Broccoli and Cheese Stuffed Shells recipe from Food.com.

Provided by carolinafan

Categories     Pasta Shells

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese
1/4 teaspoon pepper
18 cooked jumbo pasta shells
1 (27 ounce) jar chunky garden combination pasta sauce, divided

Steps:

  • Combine ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and pepper.
  • Spread 1 cup pasta sauce in 3-qt. shallow baking dish.
  • Spoon about 2 rbsp. cheese mixture into each shell.
  • Place shells on sauce.
  • Pour remaining sauce over shells.
  • Sprinkle with remaining mozzarella cheese.
  • Bake at 400 degrees for 25 minutes or until hot.

BROCCOLI-STUFFED SOLE



Broccoli-Stuffed Sole image

'My husband isn't big on seafood, but he dives into this dish,' notes Edna Lee of Greeley, Colorado. 'Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company.'

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 8

2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat Cheddar cheese
8 (4 ounce) sole or whitefish fillets

Steps:

  • In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
  • Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 7.8 g, Cholesterol 64.9 mg, Fat 5.5 g, Fiber 1.2 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 464.2 mg, Sugar 0.6 g

STUFFED SOLE



Stuffed Sole image

Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. -Winnie Higgins, Salisbury, Maryland

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 cup chopped onion
2 cans (6 ounces each) small shrimp, rinsed and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons butter
1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
Cooked wild, brown, white or a mixed rice, optional

Steps:

  • In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.

Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1070mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

BROCCOLI-STUFFED SOLE



Broccoli-Stuffed Sole image

'My husband isn't big on seafood, but he dives into this dish,' notes Edna Lee of Greeley, Colorado. 'Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company.'

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 8

2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat Cheddar cheese
8 (4 ounce) sole or whitefish fillets

Steps:

  • In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
  • Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 7.8 g, Cholesterol 64.9 mg, Fat 5.5 g, Fiber 1.2 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 464.2 mg, Sugar 0.6 g

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