Baked Shrimp-Stuffed Sole Fillets

Baked Shrimp-Stuffed Sole Fillets take a rather bland fish to fabulous by stuffing it with shrimp, cream cheese, garlic and jalapeño, then baking it with a crunchy garlicky panko topping. 

Flounder aka lemon sole is one of our favorite fish to pan-fry or bake whole but here in the States whole fish on the bone doesn’t seem as common. We have to make do with fillets.

My local grocery store sells fillets of sole in groups of two or three, rolled together and displayed like little coils side by side in the seafood section. Like you might roll socks but then not fold the top over. That gave me an idea. Why not make some sort of stuffing to put inside and roll them up again? A simple Google search revealed that, once again, the world had beat me to it. No matter. It was a good idea and we enjoyed the dish thoroughly.

Baked Shrimp Stuffed Sole Fillets

This recipe is adapted from one on Epicurious. The original calls for 4-6 fillets yet says it serves only four. We found with side dishes, one sole roll each was plenty. This is a rich dish!

Ingredients

8 sole fillets  (approx. total weight = 1.28lb or 580g)

For the stuffing:

5.28 oz or 150g fresh shrimp - weight after peeled, deveined

1/2 cup or 120g cream cheese, softened

1 clove garlic

1 fresh jalapeño

1 generous cup or 35g cubed baguette

1/4 cup or 60ml milk

Fine sea salt 

Freshly ground black pepper

Bread crumb topping:

1 cup or 75g plain panko bread crumbs

1 garlic clove, smashed then minced 

2 sprigs fresh parsley leaves, minced

2 sprigs fresh thyme leaves, minced

1-2 tablespoon olive oil, plus extra for drizzling the topping

Method

Preheat your oven to 350°F or 180°C and prepare your baking pan by brushing the inside with a little olive oil.

 

Pour the milk over the bread cubes and push them down a bit so they are covered and they can soak it all up. Cut the shrimp into three or four pieces each. Crushed then mince the clove of garlic. Slice off the stem and mince the jalapeño.

In a large mixing bowl, mash the cream cheese with a fork. Add in the soaked bread and stir well. 

Add in the shrimp, garlic and jalapeño. Stir well to combine. 

Put 1/8 of the filling on the narrower end of each sole fillet. 

Roll up and place in the oiled baking pan. 

Continue the process until all stuffed sole rolls are in the pan. Sprinkle with a little fine sea salt and black pepper. 

To make the topping, combine all the ingredients except the olive oil with fork. This helps the herbs and garlic mix in more evenly dry.

Add olive oil. Mix again with a fork to distribute the oil evenly. Top the sole rolls with panko mix. Drizzle with a little more olive oil.

Bake in your preheated oven for 20 minutes. Brown a little more on the top with the broiler, if desired.

Remove from the oven and serve immediately. I highly recommend serving this with your favorite steamed vegetables or maybe some boiled baby new potatoes with mint and a lightly dressed green salad. 

Enjoy!

T.G.I.F. and yay for Fish Friday Foodies! Today we are sharing fish and seafood baked or roasted in the oven. Check out the great recipes below. Many thanks to our organizer and host, Wendy of A Day in the Life on the Farm. 

• Sneha’s Recipe: Air Fryer Whole Mackerel Fish Roast 
• Culinary Adventures with Camilla: Crispy Salmon Bellies
• Food Lust People Love: Baked Shrimp-Stuffed Sole Fillets
• Palatable Pastime: Honey Pistachio Crusted Salmon 
• Goats and Greens: Roasted Almond-Breaded Tapenade-Stuffed Trout with Mushroom Sauce. 
• A Day in the Life on the Farm: Roasted Chilean Sea Bass One Skillet Dinner 
• Karen's Kitchen Stories : Slow Roasted Salmon with Garlic Butter and Herbs

                                      

                                               

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Baked Shrimp-Stuffed Sole Fillets

 .

Flounder (or Lemon Sole)

We live in the land of perennial summer, right here in Kuala Lumpur, not far north of the equator, so I am guessing our flounder is lemon sole, so-called summer flounder.  All I know for sure is that it is relatively cheap, with a delicious delicate flavor and succulent white meat.

Today being Sunday, we went to drop of our recyclable goods near Carrefour Wangsa Maju (How on earth can so few people have so many empty bottles?) and popped into one of my favorite stores for fresh baguettes.  The original French managers in Carrefour have taught the bakers well. We came across two lovely flounder(s?) in the fish department and decided they looked an awful lot like lunch.

After rinsing well and making sure that the fish guys had cleaned all the scales off, I placed the two fish on top of a piece of parchment (so the fish doesn’t stick to the foil), on top of a cross of heavy duty foil, on top of a cookie sheet.  I seasoned them simply, with sea salt and freshly ground black pepper, 

cutting slashes in their sides and then topping them with the leftover molho from last night.  ( I put a little bit in their tiny cavities as well. Flat fish like flounder don't have very big insides.

I closed up the foil and popped the whole tray into the pre-heated oven (425 °F) for 20 minutes. 

Not the neatest wrap job, but it worked, okay?

At that point I took it out and opened the foil, checking for doneness. The fish was still cool when I stuck a finger in the slash (I am sure that is how the fancy chefs check for doneness.) so I set my timer for another 20 minutes. The molho began to brown and the fish was cooking beautifully.   

When those 20 minutes were up, I turned the oven off and left the pan in for a further 10 minutes.

The flounder were cooked to perfection, very moist. I served them with garlic bread and salad with a simple vinaigrette. And some cold white wine. My recycle bottle box was too empty.

Enjoy!