Broccoli Stuffed Sole

4- 4oz fresh or forzen skinless sole, flounder, or other fish fillets about 1/4: thick
1c frozen broccoli thawed
1 beaten egg
1- 8oz container soft style cream cheese with chives and onion
1/4c grated parmesan cheese
3/4c herb seasoned stuffing mix
2tbs milk
2tbs dry white wine

I used tilapia and skipped the dry wine.

1. Thaw fish if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli pressing out excess liquid. Combine egg, half of the cream cheese, and the parmesan cheese. Stir in broccoli and stuffing mix. Spoon one fourth of the stuffing onto an end of each fillet. Roll up securing rolls with wooden toothpicks. Place fish in a greased 2 qt square baking dish. Bake covered in a 350 degree F oven for 30-35 min. or until fish flakes easily with a fork and stuffing is hot.
2. Meanwhile for sauce...in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. SErve sauce over fish. Makes 4 servings.

Serving Size: 4 rolls

Number of Servings: 4

Recipe submitted by SparkPeople user JOCEYLOU.