Broccoli Stuffed Sole
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  • 4 4oz. fresh skinless grey sole, about 1/4 inch think
  • 1 cup frozen cut broccoli, thawed
  • 1 beaten egg
  • 1 8oz. container soft-style cream cheese with chives and onions
  • 1/4 cup grated parmesan stuffing mix
  • 2 tablespoons milk
  • 2 tablespoons dry white wine
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese and parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, secruing rolls with wooden toothpicks.
Place fish in a greased 2 quart square baking dish. Bake, covered in a 350 degree oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
Meanwhile for sauce, in a small saucepan cook remaining cream cheese, milk and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.

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