Baked Stuffed Lemon Sole

Recipe courtesy Brooke Dojny, The New England Clam Shack Cookbook, Storey Books, 2003

Show: Sara's SecretsEpisode: New England Classics

Rated: 5 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 25 min
Total:: 50 min

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Ingredients

4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other whitefish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges

Directions

In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.

Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)

Preheat the oven to 400 degrees F.

Brush a large glass baking dish generously with melted butter.

Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.

Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

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Comments & Reviews

recipe Baked Stuffed Lemon Sole
Teeta Las Vegas, NV 09-30-2009
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Superb! Quick, easy and delicious!
Rated: 5 stars out of 5

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.Read more
recipe Baked Stuffed Lemon Sole
Michelle Crestview, FL 04-13-2009
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One of the Best Seafood Recipes on this site
Rated: 5 stars out of 5

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.Read more
recipe Baked Stuffed Lemon Sole
Leena Houston, TX 03-04-2009
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This fish dish is BEYOND 5 STARS
Rated: 5 stars out of 5

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! Read more
recipe Baked Stuffed Lemon Sole
EARL COLUMBUS, OH 02-26-2009
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Mmmmmmm Excellent !!
Rated: 5 stars out of 5

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. Read more
recipe Baked Stuffed Lemon Sole
Lizabeth Weston, FL 02-24-2009
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OMG! Amazing!
Rated: 5 stars out of 5

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.Read more
recipe Baked Stuffed Lemon Sole
holly Quaker Hill, CT 07-29-2008
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Best seafood stuffing ever!!
Rated: 5 stars out of 5

I make the stuffing in a double batch and freeze half. It is awsome to use in eggplant. I cut eggplant in half scoop out... middle and stuff, wrap in foil and grill for about 20min. I'm going to try it in an oversized yellow summer squash next.Read more