STUFFED SOLE FILLETS

Stuffed Sole Fillets image

An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company.

Provided by JoAnn

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped onion
2 (4 1/4 ounce) cans shrimp, rinsed and drained
1 (4 1/2 ounce) jar sliced mushrooms, , drained
2 tablespoons butter
1/2 lb fresh cooked/canned crabmeat, drained and cartilage removed
8 sole fillets (2 to 2 1/2 lbs.) or 8 flounder fillets (2 to 2 1/2 lbs.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cans condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons fresh parsley, minced
cooked wild rice (optional) or cooked white rice (optional)

Steps:

Saute onion, shrimp and mushrooms in butter until onion is tender.
Add crabmeat.
Sprinkle fillets with salt, pepper and paprika.
Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
Place in a greased 13x9x2 inch baking dish.
Combine soup, broth and water, blend until smooth.
Pour over fillets.
Sprinkle with cheese.
Cover and bake for 30 minutes at 400 degrees.
Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
Serve over rice if desired.

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