Stuffed Filet of Sole

Serve this over any rice dish. This is a quick week night dish that is easy to put together and good for the whole family.

2 lbs Sole Filets
1 1/2 cup Italian style bread crumbs
1 TBS chopped Garlic
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Chicken Broth
1/2 cup White Wine
3 TBS melted Butter
2 TBS Parsley
Salt and Pepper
Red Pepper Flakes *optional


In a bowl mix bread crumbs, chopped garlic, lemon zest, parsley and melted butter until texture resembles wet sand.

In a large bake dish whisk together the chicken broth, white wine,  juice of one lemon, 1 TBS of Extra Virgin Olive Oil, Salt, Pepper and Red Pepper flakes to taste.

On each filet add about 1 TBS of the filling from top to bottom.  Roll up starting from the thinnest end, using a tooth pick to hold together. Place in bake dish.

Brush the tops with a little melted butter or EVOO, sprinkle with a little bread crumbs and Parsley.  Bake at 375 until fish is firm.