Best 7 Baked Stuffed Lemon Sole Recipes

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Baked stuffed lemon sole is a culinary delight that combines the delicate flavor of lemon sole with a variety of fillings, creating a dish that is both flavorful and visually appealing. This classic seafood dish can be prepared with a variety of ingredients, from savory herbs and vegetables to creamy sauces and seafood stuffing. Whether you are a seasoned chef or a novice cook, this comprehensive guide will provide you with all the information you need to create a delicious and memorable baked stuffed lemon sole dish that will impress even the most discerning palate. From selecting the freshest fish to choosing the perfect stuffing and mastering the art of baking, this article will guide you through each step of the process, ensuring that your baked stuffed lemon sole turns out perfect every time.

Let's cook with our recipes!

HERB STUFFED SOLE



Herb Stuffed Sole image

Sole fillets are stuffed with an herb mixture and baked in a buttery lemon sauce.

Provided by Land O'Lakes

Categories     Fish     Herb     Main Course     Seafood     Meat, poultry, and seafood

Yield 4 servings

Number Of Ingredients 9

Stuffing Mixture & Fish
1/2 cup crumbly-style seasoned stuffing mix
1/4 cup chopped fresh parsley
2 tablespoons Land O Lakes® Butter melted
1 teaspoon freshly grated lemon peel
1 (16-ounce) package frozen sole fillets (not breaded), thawed, drained
Sauce
1/4 cup Land O Lakes® Butter melted
1 tablespoon lemon juice

Steps:

  • Heat oven to 350°F.
  • Combine all stuffing mixture ingredients except sole fillets in medium bowl. Place 1 tablespoon stuffing mixture in center of each fillet. Wrap each fillet around stuffing mixture; secure with toothpicks.
  • Place stuffed fish into ungreased 8-inch square baking pan; sprinkle with remaining stuffing mixture.
  • Combine all sauce ingredients in same bowl. Pour over fish. Bake 25-30 minutes or until fish flakes with a fork.

Nutrition Facts : Calories 280 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 360 milligrams, Carbohydrate 6 grams, Fiber 0 grams, Sugar grams, Protein 20 grams

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE



Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

v1 teaspoon minced garlic
1 cup lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
Salt and white pepper
4 (5 to 6 ounce) sole fillets
2 tablespoons plus 6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 tablespoon minced celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
  • Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
  • Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
  • Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
  • Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
  • Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
  • Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
  • Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

SOLE WITH LEMON-BUTTER SAUCE



Sole with Lemon-Butter Sauce image

Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 6

8 sole fillets (3 to 4 ounces each)
16 very thin lemon slices (from 1 to 2 lemons), seeds removed
Juice of 1 lemon (3 tablespoons)
1/2 cup dry white wine
3 tablespoons cold butter, cut into pieces
Coarse salt

Steps:

  • Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
  • Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
  • Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.

Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g

PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES



Pan-Baked Lemon Sole with Spinach, Olives, and Tomatoes image

Provided by Jamie Oliver

Categories     Fish     Olive     Tomato     Bake     Basil     Spinach     White Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 garlic cloves, sliced
5 tablespoons extra-virgin olive oil
1/2 cup Chardonnay or other dry white wine
1 (28- or 32-oz) can whole tomatoes in juice
Fine sea salt to taste
1/2 cup brine-cured black olives (3 oz), pitted
1/4 cup packed fresh basil leaves
1 flat anchovy fillet
4 (7-oz) lemon sole fillets
5 oz baby spinach

Steps:

  • Make sauce:
  • Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
  • Prepare fish while sauce simmers:
  • Preheat oven to 400°F.
  • Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
  • Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
  • Bake fish:
  • Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
  • Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.

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 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

Tips:

  • Choose the right fish: Sole is a delicate fish with a mild flavor, making it perfect for stuffing. Other good choices include flounder, tilapia, and trout.
  • Prepare the fish: Rinse the fish inside and out and pat it dry. Remove the fins and tail, and score the skin in several places to help the stuffing adhere.
  • Make the stuffing: There are many different types of stuffing that you can use for stuffed sole. Some popular options include crab, shrimp, and vegetable stuffing.
  • Stuff the fish: Spoon the stuffing into the cavity of the fish, making sure not to overstuff it. Secure the stuffing in place with toothpicks or skewers.
  • Bake the fish: Preheat the oven to 400 degrees Fahrenheit. Place the fish on a greased baking sheet and bake for 15-20 minutes, or until the fish is cooked through.
  • Serve the fish: Serve the stuffed sole immediately with your favorite sides. Some popular options include roasted vegetables, rice, or mashed potatoes.

Conclusion:

Baked stuffed lemon sole is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can create a meal that your family and friends will love.

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