Stuffed Sole With Hazelnuts Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
MethodInterest Group

Ingredients

 Sole fillets4
 Ground pepper To Taste
 Chopped toasted hazelnuts3⁄4 Cup (12 tbs)
 Chopped green onions2 Tablespoon
 Butter/Margarine4 Tablespoon
 Garlic1 Clove (5 gm), minced or passed through a garlic press
 Chopped parsley1 Tablespoon (For Garnish)
 Lemon wedges2 , chopped (As A Garnish)
 Salt To Taste

Nutrition Facts

Serving size

Calories 865 Calories from Fat 524

% Daily Value*

Total Fat 61 g94%

Saturated Fat 18.7 g93.6%

Trans Fat 0 g

Cholesterol 221.9 mg

Sodium 468.4 mg19.5%

Total Carbohydrates 12 g4.2%

Dietary Fiber 6.2 g24.9%

Sugars 3 g

Protein 71 g141.5%

Vitamin A 42.5% Vitamin C 51%

Calcium 16.1% Iron 24.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Season the plank
2. Preheat the plank to 350 degrees

MAKING
3. Season the fillets with salt and pepper
4. In a large bowl, mix the green onions and the ½ cup of nuts completely
5. Carefully tip the mixture over the fillets
6. Roll up the fillets, starting with the thick end
7. Secure the rolls with the toothpick
8. In another small saucepan, heat the butter and the garlic till the mixture begins to sizzle
9. Arrange the rolls into the preheated oval of the wooden plank
10. Spoon the garlic-butter mixture over the fish fillets
11. Sprinkle the rest of the nuts over the fish
12. Bake for 20-30 minutes or till the fish is just cooked

SERVING
13. Serve hot immediately with parsley and lemon wedges
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