Broccoli Stuffed Sole Recipes

BROCCOLI-STUFFED SOLE

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.

HERB STUFFED SOLE

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.

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

BROCCOLI-STUFFED SOLE

Steps:

• 1. Thaw fish, if frozen. Rinse fish and pat dry. For stuffing, drain off excess liquid from broccoli (if frozen). Combine egg, half of the cream cheese, and the parmesan cheese. Stir in broccoli and stuffing mix. Roll up, securing with toothpicks. Place fish in a greased 2qt square baking dish.
• 2. Bake covered, in a 350 degrees F oven for 30 to 35 minutes (or till fish flakes easily with fork and stuffing is hot).
• 3. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine till heated through and stirring often. Serve over fish.

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.