If you have been following along with my kitchen adventures it’s probably clear by now that I adore fish and shellfish.  I was doing a quick scan of my recipe index and I have exactly four recipes for chicken versus 26 recipes for fish and shellfish.  I have nothing against chicken, mind you, it just isn’t fish.  So, I hope you all like a little fish for dinner.  This features delicate Dover Sole (Pacific Dover Sole, which is what you are buying in the U.S.,  is a member of the flounder family and it is not the same species as European Dover Sole–any similar flat fish will work in this recipe).  Pacific Dover Sole is rated as a “good” choice in terms of sustainability, and in this recipe I have stuffed it with a mousseline of Gulf shrimp with some whole bay scallops folded in.

Seafood Stuffed Sole

The whole thing is bathed in lemon butter and baked until just flaky, and it’s light and lovely.  I garnished it with a few snipped chives and a lemon wedge.  Serve with a side of asparagus or green beans and you have a really beautiful meal.  You could omit the grated Parmesan from the filling and it will still hold together well, but I do think the cheese adds a great nuttiness that compliments the fish.  If you wanted to do this for a dinner party you could assemble the filling, roll up the fillets, and place them in the fridge uncooked the day before.  Then just bake according to directions right before dinner.

Seafood Stuffed Sole

Seafood Stuffed Sole
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 pound medium raw shrimp, peeled and deveined
  • 1 large egg
  • 1/3 cup grated parmesan
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon fresh snipped chives
  • 1 tablespoon fresh lemon juice
  • 3/4 pound bay scallops
  • 8 sole fillets
  • 1/4 cup salted butter, melted
  • 1 tablespoon fresh lemon juice
  • additional snipped chives, if desired
  1. Preheat the oven to 425 degrees.
  2. In a food processor, pulse the raw shrimp with the egg, parmesan, white pepper, tablespoon of snipped chives, and one tablespoon of lemon juice. When the mixture is fairly smooth, transfer it to a medium mixing bowl and fold in the bay scallops.
  3. Butter a 9 by 13 inch baking dish. Scoop about a half of a cup of the seafood filling into the center of each sole fillet, and roll it up around the filling. Place the fillets, seam sides down, in the buttered baking dish. Repeat until all of the fillets are filled.
  4. Stir the melted butter together with remaining fresh lemon juice, and pour it evenly over the sole fillets. Bake for 20-25 minutes, or until the fish is flaky and the filling is cooked through. Sprinkle with additional chives, if desired, and serve immediately.

Seafood Stuffed Sole

It really is a good idea to use great butter for this, and spoon a little of the pan sauce over each fillet before serving. Totally worth it.

Thanks for reading,


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  1. The scallop stuffing sounds really good!

    1. Thanks, Christine!

  2. I’m not much of a “fishy” fish lover but I could eat my weight in Dover Sole and flounder. This looks just wonderful. Can’t wait to try it

    1. It really is a good fish for people who like it mild–I was just discussing this with my brother, who is going to try this with his fish-averse family.

  3. I feel like I just visited the best restaurant in town…what a phenomenal recipe!

    1. 🙂 Thank you, Bonnie!

  4. Fish and shellfish is my favorite too. Great recipe!

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