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Creamy Stuffed Sole

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Creamy Stuffed Sole
2011-01-14 Main Dish
4.9 51

Cream cheese, flaked crabmeat, bread crumbs, scallions and dill weed are combined, spread over thin fish fillets, then rolled up and baked.

  • Servings: 4
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins


1 Tbsp Olive Oil
1× 8-oz Tub Cream Cheese
1 can Fancy White Crabmeat, drained and flaked
¼ cup, Plus 1 Tablespoon Unseasoned Fine Dry Bread Crumbs
1 Tbsp Dried Dill Weed, or to taste
¼ – ½ tsp Salt
½ cup Plus 1 Tablespoon Chopped Scallions or Green Onions
2 lbs Fresh or Frozen Sole or Flounder Fillets, thawed
Hot, cooked white or brown rice, if desired


Preheat oven to 350 degrees. Brush a thin layer of olive oil in a 9x13-inch baking dish. Place cream cheese and crab meat in a mixing bowl, then stir together. Stir in the 1/4 cup of bread crumbs, the dill and salt. Fold in the 1/2 cup of scallions.

Lay fish fillets flat and spread mixture over each piece, then roll up and place seam side down in dish. Sprinkle the 1 tablespoon of bread crumbs over the fish. Bake for 15-20 minutes or until done. Remove, then turn oven off. Sprinkle the 1 tablespoon of scallions over fish, and place back in the oven for 5 minutes. Serve with white or brown rice.

Helpful Tips:

If you can't get sole, any thin white fish works well. This recipe is so simple and looks so fancy--it's a winner every time. The filling mixture alone may be used as a spread for crackers.