– Preheat oven to 375°
– In a medium bowl, combine cooked wild rice, spinach, smoked salmon cream cheese and shrimp
– Lay out fillets of sole on a flat surface, and put a scoop full of rice mixture on top of each piece of sole
– Fold in the sides of the sole, and roll them up
– Cover with lemon juice, olive oil, parsley flakes, salt & pepper.
– Place stuffed sole on a baking dish and bake at 375° for 35-40 minutes, or until golden brown.
– Also can be placed in a pan and cooked on the barbeque at medium heat for 20-25 minutes.
Serve with grilled veggies
Serves 3
Shop Ingredients
Directions
– Preheat oven to 375°
– In a medium bowl, combine cooked wild rice, spinach, smoked salmon cream cheese and shrimp
– Lay out fillets of sole on a flat surface, and put a scoop full of rice mixture on top of each piece of sole
– Fold in the sides of the sole, and roll them up
– Cover with lemon juice, olive oil, parsley flakes, salt & pepper.
– Place stuffed sole on a baking dish and bake at 375° for 35-40 minutes, or until golden brown.
– Also can be placed in a pan and cooked on the barbeque at medium heat for 20-25 minutes.
Serve with grilled veggies
Serves 3
