River Baked Sole

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• ¼ cup finely chopped Onion
• 1 Garlic clove, minced
• 2 tsp grated lemon zest
• ½ cup chopped fresh mushrooms
• ¼ cup shredded carrot
• ½ cup Unseasoned, dry bread crumbs
• ½ cup chopped fresh parsley
• 1 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp Freshly ground pepper
  

Method

1. Coat nonstick medium skillet with cooking spray. Heat over medium-high heat.
2. Add onion, garlic and lemon zest. Cook stirring, about 30 seconds. 
3. Add mushrooms and carrot. Cook, stirring about 1 minute.
4. Preheat oven to 450ºC. Lay sole fillets, skinned side up, on word surface.
5. Spread stuffing lengthwise along each fillet, dividing equally. Roll up fillets from one end to the other. Place, seam side down, in shallow baking dish.
6. Pour wine over fish and sprinkle with paprika.
7. Bake, basting fish occasionally with pan liquid, about 20 minutes or until stuffing is heated through and fish is opaque.
8.  Garnish with remainder of chopped parsley.
   

Home   |  Contact Us