Stuffed Baked Fillets Creole Recipe
Stuffed baked fillets creole is a seafood and fish recipe that can be prepared with sole or flounder fillets. Stuffed with a filling of seafood with celery, pepper and onions, the stuffed baked fillets creole is herbed and flavored with creole sauce to taste. A great fare for parties and ocassions!
Ingredients
4 tablespoons butter
2 tablespoons chopped onion
4 tablespoons chopped celery
2 tablespoons chopped green pepper
2 tablespoons flour
1/2 cup milk
1/2 cup fine dry bread crumbs
Pinch each of dried thyme, rosemary, and marjoram
1 cup cooked crab meat
1 cup cooked shrimp, cut in pieces
1/2 cup chopped parsley
1/4 teaspoon salt
Dash pepper
1 1/2 teaspoons
Worcestershire sauce
Dash Tabasco
4 to 8 fillets of sole or flounder
Paprika
Creole Sauce
Directions
Melt butter in a saucepan.
Stir in onion, celery, green pepper and cook until tender.
Stir in flour, keeping mixture as smooth as possible.
Add milk and cook until thickened.
Remove from heat and stir in all remaining ingredients, except the fillets.
Make a mound of the filling on each of the fillets, roll up ends, and attach with a toothpick.
Place in a shallow baking pan, leaving space between fillets.
Brush with melted butter and sprinkle with salt and paprika.
Bake in a preheated 350° oven for 15 minutes.
Then pour Creole Sauce over fish, reduce heat to 325°, and bake 30 minutes longer.
Stir in onion, celery, green pepper and cook until tender.
Stir in flour, keeping mixture as smooth as possible.
Add milk and cook until thickened.
Remove from heat and stir in all remaining ingredients, except the fillets.
Make a mound of the filling on each of the fillets, roll up ends, and attach with a toothpick.
Place in a shallow baking pan, leaving space between fillets.
Brush with melted butter and sprinkle with salt and paprika.
Bake in a preheated 350° oven for 15 minutes.
Then pour Creole Sauce over fish, reduce heat to 325°, and bake 30 minutes longer.
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