Vegetable stuffed sole with dill butter
2
Points®
Total time: 38 min • Prep: 20 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
We love how nicely the herby dill butter complements the stuffed sole in this easy, beautiful-looking, delicious weeknight dinner. The carrots, bell pepper, and zucchini are microwaved until they're crisp-tender, so there's no need to dirty any pots or pans. Roll the fish fillets up jelly-roll style around the vegetable filling and let them bake away in the oven until the fish is cooked through. The butter also comes together in minutes and is mixed with lemon zest and fennel seeds. You can substitute any thin, mild white fish fillet, such as flounder or fluke, for the sole in this recipe.
Ingredients
Cooking spray
4 spray(s)
Carrots
1 large, cut into matchstick strips
Bell pepper
½ item(s), medium, red; cut into matchstick strips
Uncooked zucchini
1 medium, cut into matchstick strips
Water
2 Tbsp
Table salt
¾ tsp
Uncooked sole
20 oz, 4 (5-oz) fillets
Black pepper
¼ tsp
Unsalted butter
4 tsp, softened
Lemon zest
1 tsp, grated
Fennel seeds
¼ tsp, crushed
Dill
2 Tbsp, chopped
Lemon
1 item(s), medium, wedges
Instructions
1
Preheat oven to 400°F. Spray 7 x 11-inch baking dish with nonstick spray.
2
Combine carrot, bell pepper, zucchini, water, and ¼ teaspoon salt in medium microwavable dish. Cover and microwave on High until crisp-tender, about 3 minutes. Drain and rinse under cold water.
3
Place sole fillets on work surface and sprinkle on all sides with remaining½ teaspoon salt and black pepper. Place about ½ cup vegetable mixture at wide end of skin side of each fillet. Roll up jelly-roll style and place seam side down in baking dish. Cover dish with foil and bake until sole is just opaque in center, 12–15 minutes.
4
Meanwhile, stir butter, lemon zest, and fennel seeds together in small bowl. Dot evenly over fillets and sprinkle with dill. Serve with lemon wedges.
5
Serving size: 1 rolled fillet
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