Well I changed up this recipe by stealing ideas from other reviewers and other recipe. End result was great. For stuffing combined chopped (fine) half sweet onion, half red pepper and 3 minced garlic cloves. Sauteed mix in 1 tbls olive oil and butter. After 3-4 min added 6 shrimp (cut in small pieces), salt, pepper and Old Bay seasoning to taste. Removed from heat and added about 6 ounces lump crap (would have preferred dungeness but didn’t have any) and about 2 tbls gluten free (celiacs so all my cooking is gluten free) bread crumbs (4C Plain brand) to get mix to nice consistency for stuffing. I used 1 lb Dover sole filets. They were thin, but not too thin. Added a small “meatball” sized ball stuffing to end of each and rolled. Melted 1 tbl butter and drizzeled over fish prior to cooking at 400 for about 20 min. Keep an eye on it though since don’t want to over cook. Will make this again.
I followed this to the letter. (something I normally do not do). I found the addition of mayonnaise gross at best. It in combination with the crab left me with a sour stomach. There are a lot of good recipes out there for stuffed sole. This is certainly NOT one of them.
this was just ok. added some wine to the bottom as advised by others. I had a lot of leftover stuffing, so I mixed in fresh breadcrumbs, a few red pepper flakes and made 2 crab cakes. The crab cakes were a lot tastier than the stuffed sole.
This recipe is not workable for California. Please give me substitute ingredients for the fish ( which is not available here) and the crab (which I have never heard of)
after reading all the reviews, I had
to spike the crab filling. I sauteed
onions, garlic, red bell pepper, and
parsley until soft. To the mixture,
I added cayenne, dash of
wostershire, and tsp of dijon.
Cooled it, and then added crab,
mayo, salt and pepper. Since I had
about 1lb of crab, I up all the
ingredients, and after using for the
filling, I added panko and one egg,
and had crab cakes for another day.
I used true cod instead of sole, and
panko for breadcrumbs. A little wine
at the bottom of the pan, a lillte
lemon juice too. baked 17 mins
covered, and 4 with crumbs
uncovered. Served over pasta tossed
with butter, parsley, and chives.
Yum!
This recipe turned out fabulous! I had to improvise because I had guests coming that were not eating dairy or wheat … so instead of mayo, I used mashed avacado and instead of the bread crumbs I used sesame seeds!
It turned out great and everyone loved it!
I used petrale sole and dungeoness crab because that was what was available. I omitted the peppers because my family doesn’t care for them, added finely chopped green onion and some lemon zest and lemon juice to the filling and a bit of cayenne and because these fillets are thinner and longer than gray sole, I rolled them around the filling. I didn’t even make the bread crumbs but made the Beurre Blanc sauce from Epicurious to go over the rolls. It was incredible!
While this isn’t the
most exciting dish,
it’s very nice and I
gave it 4 forks for
it’s versatility,
the fact that it
isn’t loaded with
fat and that the
method of cooking
the fish works
terrific. I stuffed
mine with what I had
on hand — some
finely chopped
grilled zucchini and
yellow squash,
chopped sauteed
shrimp, a touch of
fresh mint, garlic,
and reduced fat mayo
blended with low fat
greek yogurt and
seasoned with salt
and pepper. Did the
rest as directed and
myself and my
husband really
enjoyed it. Will
definitely make
again.
I used some
suggestions from
other reviews and
added more peppers,
onions, and Tony
Cachere’s seasoning
to the filling.
DH, who prefers
everything fried,
liked this. I will
make it again.
I adapted some of
the suggestions
from the reviewers.
I cooked some
finely chopped
onion with the
pepper in butter,
then added fresh
dungenous crab.
Added a little
cayenne. Stuffed
the filets with the
crab mixture and
baked for 20
minutes. Added the
garlic bread crumbs
for the last
minute. Next time,
I would reduce the
baking time and
perhaps add some
wine as some others
suggested. A light
cream sauce might
also be something
to try. It was good
the way I prepared
it but next time I
would experiment
for more flavor.
I took a lot of the great ideas in these reviews to improve on this recipe. I sauted a little red onion, half a Serrano chile, Cajun seasoning (my husband likes heat), yellow bell pepper, a few shrimp, garlic and two tablespoons of the bread crumbs. Since I don’t care for mayo I used two tablespoons of cottage cheese to bind it together. I also topped it with a Buerre Blanc sauce. With roasted asparagus it made a lovely Christmas Eve dinner for two.
This turned out very good, but I subsituted fresh chives, tarragon, and dill for the parsley. I served it with a lemon risotto and fresh asparagus for a fantastic meal.
While this dish was easy to make, I found it a bit bland. As another reviewer wrote, you couldn’t distinguish the crab and the parsley was a bit overwhelming. I liked the breadcrumb topping, though. Perhaps a bit more tweaking as others suggested would make it more interesting.
Very nice. I used tilapia and added some breadcrumbs to the stuffing to help it hold together; it could still use more. I think next time I’d add a little bit of red pepper flakes or cayenne to the stuffing. Went very well with some dandelion greens on the side.
I loved this dish. I would make it again for sure. Next time I might add a bit of butter and lemon, but all in all it is great.
