Walnut-Stuffed Lemon Sole Recipe
Ingredients
1 1 /2 c. chopped mushrooms
2 tbsp. chopped onions
1/4 c. chopped parsley
Salt
1/8 tsp. dillweed
2 tbsp. butter
1/2 c. finely chopped walnuts, toasted
6 fillets of sole
Juice of 1 lemon
Pepper
Directions
Brown mushrooms and onions in butter in saucepan.
Mix in walnuts, parsley, salt to taste and dillweed.
Drizzle sole with lemon juice; season with salt and pepper to taste.
Place spoonful of mushroom mixture on skin side of each fillet; roll up as for jelly roll.
Secure with wooden picks.
Place fillets in greased baking dish.
Brush with additional melted butter.
Bake at 350 degrees for 25 to 30 minutes or until fish flakes easily.
Mix in walnuts, parsley, salt to taste and dillweed.
Drizzle sole with lemon juice; season with salt and pepper to taste.
Place spoonful of mushroom mixture on skin side of each fillet; roll up as for jelly roll.
Secure with wooden picks.
Place fillets in greased baking dish.
Brush with additional melted butter.
Bake at 350 degrees for 25 to 30 minutes or until fish flakes easily.
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