Baked Stuffed Lemon Sole

Baked Stuffed Lemon Sole

4 tablespoons butter
3 tablespoons olive oil
1 small onion chopped
1 small zucchini unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops chopped
1/2 pound small (“salad size”) peeled and deveined coarsely chop) shrimp (if using larger shrimp
1 1/2 teaspoons Old Bay
1 3/4 cups crushed Ritz (about 1 1/4 sleeves of crackers)
Salt and freshly ground black pepper
8 thin lemon sole or other whitefish fillets such as haddock (about 2 pounds total)
2 tablespoons butter melted
Lemon wedges

In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables 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 to 4 minutes. Remove from the heat.

Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)

Preheat the oven to 400 degrees F. Brush a large glass baking dish generously with melted butter.

Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that’s fine. Brush the fish with melted butter.

Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

Brooke Dojny, The New England Clam Shack Cookbook

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