This fish recipe is delicious with any thin fish fillet. Every time Ed and I go to Westbrook Lobster, I order this dish, and this recipe is as close as I have come to replicating it. Tonight, I’m making them with haddock fillets, which will increase the baking time a little because they’re thicker. Just make them with whatever white fish you can find. You can add some cooked crabmeat, lobster, or shrimp (or any other seafood) to the stuffing if you like. I prefer it plain.
Stuffing for Seafood
- 1 small red or yellow onion, diced
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 1/2 to 2 cups breadcrumbs
- salt and pepper, to taste
- water, as needed
- 2 Tbsp chopped Italian parsley
- 1/2 tsp paprika
In a large skillet, saute the onion in the butter and olive oil over medium heat for about 10 minutes, until it’s translucent. Add the breadcrumbs, stirring to coat in the butter and oil. Add water, 1/2 cup at a time, until the stuffing holds together. Stir in parsley and paprika and season to taste with salt and pepper. Allow to cool slightly before stuffing fish.
Baked Stuffed Sole
- 4 fillets of sole (or other thin fish fillet)
- stuffing for seafood
- 4 Tbsp breadcrumbs, for topping
- 1 Tbsp butter, for topping
- sprinkles of paprika, for topping
Preheat oven to 400 F. Place 2-3 Tbsp of stuffing in the center of each fillet. Roll the fillet, and place open-end down in a greased baking dish. Repeat for remaining fillets. If there’s stuffing left over, arrange it around the fish or in the center of the dish. Top each roll with 1 Tbsp breadcrumb, and dot with butter. Sprinkle paprika on top, and bake for 20 minutes. Enjoy!