Recipe courtesy of TV Guide

Seafood Stuffed Dover Sole

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  • Yield: 6 servings
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Seafood Puree:

1/2 pound peeled, deveined shrimp, rinsed, raw

1/2 pound lobster meat, raw

1/2 pound crab meat, raw or from brine

1/4 cup parsley, roughly chopped

1/4 cup basil, roughly chopped

5 large shallots, peeled and cut in half

1/2 lemon, juiced

3 tablespoons white wine

Salt and pepper, to taste


6 fillets of Dover sole to spread puree across

6 shrimp, peeled, deveined, with tail shell left on, to be rolled into center of the Sole

For Baking:

1 (8 by 8-inch) shallow baking dish

1/4 cup Butter, to grease pan and to coat fish before baking

5 shallots, peeled and thinly sliced

1 lemon, juiced

1 cup white wine

1/4 cup dill, loosely chopped


  1. Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
  2. Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.