Baked Stuffed Lemon Sole

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Fabulous!

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Very good! My only fault was using reduced fat buttery crackers. Will not do that again-use the regular ones. Tried this on Haddock-just put the stuffing on top of it, baked it-then broiled it right at the end-used the "tiny" shrimp in a can and bay scallops. Tasty and easy to make. Everyone loved it!

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this was absolutely delicious! "Best meal I've ever made" said my husband. Because I am allergic to dairy I omitted the butter and just used extra virgin olive oil instead and we used garlic and butter flavored Club crackers (with doesn't actually have any butter in it and it was really really good in the stuffing. The stuffing was so good, the butter was never missed. And this recipe is so easy to make. No special skill or hard to find ingredients. You MUST try this recipe, you'll be so glad you did. I have never written a review for anything on FoodNetwork, but I just had to take the time to write one for this.

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This was a very easy recipe to make and the taste is wonderful. The stuffing can be made ahead of time and can also be eaten separately as a one dish meal!!! We now have this recipe as one of our fish dishes every Christmas Eve. Since sole is not easy to find, we use flounder and it is always a hit.

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FANTASTIC>.....better than restaurant quality!!! i subbed panko for the ritz crackers because i had it on hand and it was fabulous. my brother and his four roommates from college came to visit me, so i decided to cook them a huge steak dinner (thinking that a bunch of young college kids would flip at the idea of having a hearty, home cooked meal! well, they did, but... i decided to cook this as an alternative option just in case one of them didn't eat meat. I made ribeyes, creamed spinach, creamed pearl onions, mac and cheese, hashbrown casserole, etc. etc. etc....you get it...steakhouse fare. BUT...THIS IS THE MEAL THAT GOT DEVOURED. my brother, who doesn't even like seafood, couldn't stop eating this. it really is that good. there were a few bites leftover, but they were thrown in the oven a few hours later to get reheated. they skipped my homemade cheesecake so they could finish it. if college boys who don't even like seafood preferred this to steakhouse fare, you can just imagine how real seafood lovers will feel! OH AND USE FRESH, GOOD QUALITY CRAB!!! and you could make a ton of stuffing bc it is amazing on its own! ENJOY!

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I cater, so this would be a great dish to serve a large group, since most of the prep work can be done the day before. A lemon mayo or hollandaise sauce is a perfect compliment and presentation for this fish.

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You won't believe the flavor of the cracker/scallop topping. This is a very simple and uber flavorful dish. I get the small scallops that are prepackaged for a dollar at Stater Bros to make the dish more affordable. Saltines work great as well if you don't have Ritz crackers in your pantry.

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Excellent!!!
I received great compliments after making this recipe for my family. My husband who doesn't care for fish said that he enjoyed this meal! I had enough leftover stuffing to stuff additional fish for my brother and sisters who live nearby. My sister is now asking for the recipe while my brother awaits for the next time we have fish for dinner. My brother insists that this dish is far better than the well known restaurant dishes. There is NO heavy, creamy, high calorie sauce smothering this fish dish!!!
So now, when I make this dish, I am not only making this dish for my husand and my kids but also for my brother and sisters!

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Being from New England living in the mid-west I love to find great recipes from the old country. Lol
This recipe is excellent ! I was looking for a recipe for stuffed chatham haddock I missed from McMenomy's in Brockton, Ma.and came across this stuffing recipe. Just as good as if not better then the recipe I was looking for.
I will have to say it really goes over the edge when you add a teaspoon of some sweet pepper relish on top.

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This stuffing is so good that I wanted to sit down and eat it right then & not bother stuffing the fillets! Great suggestions about using it to stuff mushrooms, shrimp, lobster, squash, etc. Be sure to watch the time carefully so as not to overcook the fish. The haddock fillets I used were fairly thick (approx. 1", so I thought it would take a lot longer to cook. It didn't...20 minutes was fine.