Stuffed Sole Fillets
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed (optional)
12 oz sole fillets
Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.
Combine the filling ingredients in a medium mixing bowl. Spread the filling evenly over each fillet and add a few drops of lemon juice over the stuffing.
Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.
Dot each roll-up with butter and cover the baking pan loosely with foil. Bake for 10 minutes. Then remove the foil and bake for a further 10 to 15 minutes till the fish flakes with a fork so you know it is ready.