Saucy Seasoned Sole Recipe


Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient


 Fresh bread cubes2 Cup (32 tbs) (1/4 Inch Cubes)
 Butter2 Tablespoon
 Chopped mushrooms1 Cup (16 tbs)
 Finely chopped celery1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Sole fillet/Turbot fillet1⁄2 Pound
 Minced onion2 Tablespoon
 Chopped fresh parsley2 Tablespoon
For cheese sauce
 Butter1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Milk2 Cup (32 tbs)
 Shredded old cheddar cheese1⁄2 Cup (8 tbs)
 Canned chopped tomatoes1⁄2 Cup (8 tbs), drained
 Dried oregano1⁄4 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1869 Calories from Fat 1112

% Daily Value*

Total Fat 125 g192%

Saturated Fat 71.3 g356.7%

Trans Fat 0.7 g

Cholesterol 429 mg

Sodium 1957.9 mg81.6%

Total Carbohydrates 118 g39.3%

Dietary Fiber 7.5 g30.2%

Sugars 34.8 g

Protein 69 g137.6%

Vitamin A 149.1% Vitamin C 96.1%

Calcium 120.3% Iron 38.8%

*Based on a 2000 Calorie diet


CHEESE SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
Gradually whisk in milk until smooth; cook, whisking, for 5 to 7 minutes or until thickened.
Reduce heat and simmer for 1 minute.
Stir in Cheddar cheese, tomatoes, oregano, salt and pepper.
Set aside.
Spread bread cubes on baking sheet; bake in 350°F (180°C) oven for 10 to 12 minutes or until dry but not browned.
Set aside.
In skillet, melt butter over medium heat; cook mushrooms, celery and garlic for 5 minutes or until softened.
Stir in 1/4 cup (50 mL) of the sauce; stir in bread cubes.
Season with salt and pepper to taste.
Divide bread mixture among fish fillets, spreading almost to edges; roll up jelly roll-style, fastening with toothpicks if necessary.
Arrange rolls in single layer in shallow greased baking dish.
Add onion and parsley to remaining sauce; pour over rolls.
Bake in 350°F (180°C) oven for 30 minutes or until fish flakes easily when tested with fork.