Baked Stuffed Lemon Sole

Name: Baked Stuffed Lemon Sole Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 4 Tbs butter; 3 Tbs olive oil; 1 small onion chopped; 1 small zucchini unpeeled and chopped; 1/2 cup chopped fresh mushrooms; 1/2 lb sea scallops chopped (optional); 1/2 lb small peeled and deveined shrimp (if using larger shrimp; coarsely chop); 1 1/2 tsp seaffod seasoning blend; 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 (about 2 lbs total); 2 Tbs butter melted; Lemon Wedges

Minutes to Prepare: 25
Minutes to Cook: 25

Number of Servings: 4

Ingredients

4 Tbs butter3 Tbs olive oil1 small onion, chopped1 small zucchini, unpeeled and chopped1/2 cup chopped fresh mushrooms1/2 lb sea scallops, chopped (optional)1/2 lb small peeled and deveined shrimp (if using larger shrimpcoarsely chop)1 1/2 tsp seaffod seasoning blend1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers - recommended: Ritz)Salt and freshly ground black pepper8 thin lemon sole or other whitefish fillets (about 2 lbs total)2 Tbs butter meltedLemon 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 veg 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, 3-4 minutes. Remove from heat.
Add the cracker crumbs and season to taste with salt and pepper. Leftover stuffing can be frozen.
Preheat the oven to 400 degrees F.
Season the billets on both sides with salt and pepper. Arrange 4 of the fillets in a baking dish. Cover with stuffing, pressing it in to make an even layer and top with the remaining fillets. If some of the stuffing spills out into the dish that is fine. Brush the fish with melted butter. Bake until the fish is opaque in its thickest part and the stuffing is heated throug, 20-30 minutes. Garnish with lemon wedges for squeezing over the fish

Serving Size:�Yields 4 seavings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 472.9
Total Fat: 22.8 g
Cholesterol: 224.5 mg
Sodium: 779.0 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.1 g
Protein: 22.6 g

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