Name: Easy Stuffed Fillets of Sole
Total time: 30 min
Ingredients: 4 slices hearty white sandwich bread, torn into pieces; 1/2 cup mayonnaise; 3 tablespoons unsalted butter, melted; 1 tablespoon Dijon mustard; 2 garlic cloves minced; 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon; 3 tablespoons finely chopped fresh chives; Salt and pepper; 8 sole fillets, skinless (about 1 1/2 pounds); 3/4 cup heavy cream

Why This Recipe Works

We used a hearty white sandwich bread like Arnold's Country Classic or Pepperidge Farm Farmhouse to make homemade bread crumbs in our Easy Stuffed Fillets of Sole. Store-bought bread crumbs weren’t worth buying. We combined the bread crumbs with mayonnaise, butter, chives, garlic, lemon zest and a bit of Dijon mustard to make a flavorful stuffing.

Before You Begin

“Toasting” the crumbs in the microwave rather than in the oven or on the stovetop saves 10 minutes.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Grease 13- by 9-inch baking dish. Pulse bread in food processor to coarse crumbs. Transfer crumbs to large bowl and microwave, stirring occasionally, until golden and crisp, 4 to 8 minutes. Add mayonnaise, butter, mustard, garlic, 2 tablespoons chives, lemon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper to bowl and stir to combine.

Pat fish dry with paper towels and season with salt and pepper. Arrange fillets, smooth-side down, on work surface. Place ¼ cup filling on each fillet, roll, and arrange seam-side down in prepared baking dish.

Combine cream, lemon juice, ¼ teaspoon salt, and 1/8 teaspoon pepper in bowl. Pour cream mixture over fish and bake until stuffing is heated through and fish flakes apart when gently pressed, 12 to 14 minutes. Sprinkle with remaining chives. Serve.