If you are pining for spring when more fresh wild fish comes into season, make use of a little seafood gem called fillet of sole. Sole is always available and is more economical than most other fresh seafood. But what do you do with those thin, flat little fillets? Stuff, roll and bake for a delicious dinner of mushroom stuffed sole.
A few weeks ago I posted a recipe for an easy, French-inspired mushroom mix call duxelles. It’s simply finely chopped mushrooms cooked in a little butter with some shallot, garlic and thyme. Over the holidays I used it an an appetizer spread, and stirred it into risotto and quinoa. With the leftovers, I started making this stuffed sole.
Stuffed Sole with Mushroom Filing
Start by making your mushroom filling. Use the recipe here. You can make a half batch of the recipe if you prefer with 8 ounces of mushrooms. Chop the mushrooms in a food processor, sauté in butter with shallots, garlic and herbs. Then cool to around room temperature or a little warmer.
Place the rolled fillets into a small baking dish. Pour a little white wine (just a ¼ cup) over the top and squeeze on some fresh lemon juice. Bake for about 12-15 minutes at 400°. Baking time will depend on how thin your fillets are and how thick the rolls are. You want to bake them until the fish is cooked and the filling inside is hot. The safe way to tell when they are done is to use a digital thermometer. The internal temperature should reach 145°.
Cooking with Wine Tip
When you cook with wine, do not buy the stuff called cooking wine. It’s terrible! It is often made with poor quality wine, might have additives and is usually near the vinegar, so that should give you a clue. Instead, buy the small airline sized bottles. They come in 4-packs at the grocery store and are inexpensive but good quality. They are a great size for when you need just a little wine in a recipe, like this ¼ of a cup. What you don’t use, screw the cap back on and store in the refrigerator. You don’t have to open a large bottle. If you do not use wine at all, mix water and lemon juice together.
Mushroom Stuffed Sole
- A half recipe of Mushrooms Duxelles
- 12 ounces small thin fillets of sole
- 1 tablespoon olive oil divided use
- ¼ cup dry white wine
- Salt and pepper to taste
- Half of a lemon
- 1 tablespoon fresh chopped parsley for garnish optional
- Pre-heat the oven to 400°. While oven is heating, place sole fillets smooth side down on a cutting board. Drizzle half of the olive oil over the fillets. Season with a sprinkle of salt and pepper.
- Place approximately 1 ½ tablespoons of the mushroom filling on one end of each fillet, spread it out, then roll the fillets. Place rolls, seam side down, in a small baking dish that has been sprayed with non-stick or drizzled with a little olive oil. Pour wine into the dish, drizzle fillets with remaining olive oil, and sprinkle with salt and pepper. Cover dish with foil.
- Bake approximately 12-15 minutes. Timing will depend on your ovens and how thick the fillets are. To test for doneness, use a digital thermometer. The stuffed fillets should reach 145° internally. To serve, squeeze fresh lemon juice over the top and sprinkle with parsley.